Sex in a Pan from Scratch

There are hundreds, perhaps thousands, of recipes on the net for Sex in a Pan. They are all nearly identical: layer prepackaged this with prepackaged that, and let's call it cooking.

Over at The Copy Writer's Kitchen, there is a great list compiled by Lorraine Thompson of the Ten Good Reasons to Start Cooking From Scratch. It is really a fantastic list. If you've ever wondered why I (and so many others) are so adamant about cooking with real food, that list really says it all.

I've searched in vain for a from-scratch recipe for Sex in a Pan, but with zero success. Either I'm missing the one that's already out there, or it just doesn't exist. Changing that today!

It's all very basic. Rather than using instant pudding or cool whip, we'll use real pudding and whipped cream. If you really want to go all out, you can make your own cream cheese too! The rest is the same as any other Sex in a Pan: layer the various ingredients, chill, and voila! A wonderfully rich dessert. :)

SEX in a PAN from scratch

The Crust:

• 1/2 cup each unbleached and whole wheat flour (totaling 1 cup)
  
• 1/2 cup butter (8 tablespoons), cold, cut into tablespoons (not margarine)
• 3/4 cup chopped pecans

Preheat oven to 350.
While the oven is heating up, combine the flours with the butter. You can use a pastry cutter for this or, as I prefer, your hands. Pick up a piece of butter, pinch, and drop. Repeat until the butter is incorporated into the flour. It should resemble a coarse cornmeal in texture.
Stir in the pecans
Press into a 13x9 inch pan.
Bake for 20-25 minutes, or until it is a light golden brown.
Cool completely, in pan, on a wire wrack.



Do the following step a few hours or up to a day in advance, since the pudding must cool completely before the dessert can be assembled
Layers 2 and 3--Puddings:

• 1 cup unrefined sugar
  
• 2/3 cup cornstarch
• 1/4 teaspoon salt
  
• 5 cups half-and-half or whole milk (5 cups = 1 quart + 1 cup)
  
• 2 teaspoons vanilla extract (not imitation)
  
• 2 ounces unsweetened chocolate, roughly chopped

In a saucepan, combine sugar, cornstarch and salt.
In a separate saucepan, gently heat the half-and-half on medium heat for 5-7 minutes.
Slowly add half and half into sugar/cornstarch mixture, over medium heat, stirring constantly with a whisk.
Once it's combined,continue to stir until the mixture thickens.
Turn the heat down to very low and cook, stirring constantly, for 10-15 minutes.
Stir in vanilla.
Divide the pudding equally into two bowls.
In a small saucepan or double boiler, melt chocolate.
Add melted chocolate to one of the bowls of pudding, mixing until thoroughly combined.
Place both bowls in the refrigerator for a few hours until completely cooled. (No need to cover them with plastic wrap. When ready to use, just remove the "skin" from the top of each pudding.)


When the pudding is cooled--
Layer 1--Cream Cheese:

• 1 (8oz) package cream cheese, at room temperature (or make your own)
  
• 1 cup unrefined sugar

(Here you're going to make your own confectioner's [powdered] sugar. Once you do this, you'll never buy another package of the stuff! I like to use a coffee grinder that I have just for grinding sugar, nuts, grains and spices. To clean a coffee grinder between uses, run a tablespoon of white rice through it for about 30 seconds)
Take one cup of unrefined sugar and pulse it in a food processor or coffee grinder until it's a powder.. and that's it!
Combine the cream cheese with your confectioner's sugar. Mix well.
Set aside in a covered bowl until ready to assemble.


Layer 4--Whipped Cream:

• 1 quart heavy cream
• 1/4 cup sour cream (which you can also make, if you were feeling adventurous!)
• 1/4 cup unrefined sugar

In a chilled bowl, combine heavy cream and sour cream. In a standing mixer or with a whisk, beat cream just until soft peaks begin to form.
Add the sugar.
Continue to beat just until stiff peaks form. (Make sure you don't overbeat or you'll end up with butter!)


Layer 5-- Garnishes:

• 1 square semisweet chocolate, shaved
• 1 teaspoon Dutch-process cocoa powder (optional)
  
• 1/8 tsp cinnamon (optional)

Assemble it all!:

Over the cooled crust, spread the cream cheese mixture.
Then, evenly spread the vanilla pudding, followed by the chocolate pudding (using a large spoon or whatever utensil works best for you, remove skins from the top of each pudding before layering).
Next, spread the whipped cream.
Top it all off with any or all of the garnishes.

Chill and serve! Best if eaten within a day (as if this thing will sit around uneaten that long!! :)