Pecan Pudding with Meringue Filling (Maria de Lourdes' Finest Pecan Pudding)

Combine the 250g of molded pecans with the paste made from sugar

Heat the mixture over medium heat, stirring constantly until it forms a crust at the bottom of the pan

Let it cool and line a greased mold with butter with the previous mixture

In the center of the mold, place the filling, cooking the egg yolks with the sugar and filo until they form a smooth meringue

Place another layer of pecans on top, covering the filling completely

Bake in a medium oven for 15 minutes

Remove the pudding from the mold, dipping it briefly in boiling water

Cover the pudding with the following topping: mix together the chocolate, sugar, cornstarch, and water, then add the honey

Let it thicken

Remove from heat and add the butter

Distribute evenly over the pudding

Garnish with chopped pecans