MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pecan Sandie Pie
Categories: Pies, Pastry, Nuts, Chocolate
Yield: 6 servings
MMMMM---------------------------CRUST--------------------------------
3/4 c (80 g) pecans; lightly
- toasted
1 2/3 c (209 g) A-P flour
1/4 c (34 g) confectioners' sugar;
- more for dusting
1/4 ts Salt
1/2 c (114 g) cold unsalted
- butter; in 1/2" cubes,
- more for the pan
1 lg Egg; beaten
1 1/2 ts Pure vanilla extract
2 oz (56 g) dark, milk or white
- chocolate
MMMMM--------------------------FILLING-------------------------------
1 c (350 g) dark corn syrup
3/4 c (165 g)packed dk brown sugar
3 tb (42 g) unsalted butter;
- melted, cooled
3 lg Eggs; room temp
1 tb Rye or other whiskey (opt)
1 ts Pure vanilla extract
1/2 ts Salt
1 1/2 c (160 g) fine chopped pecans;
- lightly toasted
MAKE THE CRUST: Pulse the pecans in a food processor until coarsely
ground. Add the flour, confectioners' sugar and salt, and pulse until
the nuts are very finely ground. Add the butter and pulse until fully
incorporated, then add the egg and vanilla, and pulse just until the
dough comes together in large clumps.
Butter the bottom and sides of a standard (not deep-dish) 9" pie
plate. Take about two-thirds of the dough (300 g) and press into an
even layer against the bottom of the plate and up the sides to form a
1/3" thick crust along the sides. The top of the dough should extend
just over the inside edge of the rim. Refrigerate until firm.
Meanwhile, position 1 rack on the lowest level of the oven and 1 near
the top. Set the oven @ 325-|F/165-|C.
While the oven heats, prepare the remaining one-third of the dough
(about 165 g). Pinch off a 1" ball of dough and refrigerate it in
case you need to patch any cracks in the crust. Press the rest of the
dough into a round disk on a sheet of parchment paper. If it is very
sticky, refrigerate it until it's easy to roll. If it isn't too
sticky, place a piece of plastic wrap over it and roll it into a 7"
round. You also can pat it into a 7" round if you don't have a
rolling pin. Freeze on the parchment on a baking sheet until firm but
not extremely hard.
Cut the dough into 4 even strips, then cut 4 even strips at an angle,
starting the cuts from the end points of the first set of strips. You
want to create 2 diamonds in the middle and 8 triangles with curved
edges surrounding them. (Or get creative and cut whatever shapes
yourCOd like.) Refrigerate until firm.
Line the dough with a sheet of crumpled parchment paper. (Crumpling
helps it lie flat against the dough.) Fill the lined dough to the top
with pie weights, such as dried beans. Bake on the lowest rack until
golden at the edges and dry, about 25 minutes. Remove the parchment
with the pie weights and return the empty shell to the oven. Bake
until golden brown at the edges and set on the bottom, 5 to 10
minutes. Let cool while you prepare the filling. If there are any
cracks in the dough, gently press pieces of the reserved dough into
them. Be sure to patch everything, but you don't need to bake the
shell by itself again.
MAKE THE FILLING: In a large bowl, whisk the corn syrup, brown sugar,
butter, eggs, rye (if using), vanilla and salt until smooth. Stir in
the pecans. Pour the filling into the crust and bake on the lowest
rack until set, 40 to 45 minutes, tenting with foil if the top or
crust get too dark. It may still wobble a bit but shouldn't jiggle.
Meanwhile, lift the refrigerated dough shapes off the parchment and
place them back down, spacing them 1 1/2" apart. Bake on the upper
rack while the pie bakes until golden brown at the edges, 20 to 30
minutes. Cool completely. (The pecan sandies can be kept in an
airtight container at room temperature for up to 3 days.)
Cool the pie completely. (The whole pie can be covered and
refrigerated for up to 3 days before topping.)
Melt the chocolate (in a microwave-safe bowl stirring every 20
seconds or in a heatproof bowl over a saucepan of simmering water).
If you'd like, dust the tops of some or all of the cooled pecan
sandies with powdered sugar. Generously spread melted chocolate on
the bottoms and arrange the shapes on top of the cooled pie. Let the
chocolate set. Serve immediately or let stand at room temperature for
up to 8 hours.
By: Genevieve Ko
Yield: One 9" pie
RECIPE FROM:
https://cooking.nytimes.com
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