Decadent Pecan Sandie Pie
A show-stopping pecan pie with a unique, crispy, and flaky crust topped with irresistible chocolate-covered pecan shapes. Perfect for any occasion.
Equipment Needed
- Baking sheet
- Food Processor
- Oven
- Parchment paper
- Pie plate
- Rolling Pin
Ingredients
- 80.00 gramsPecans(Lightly toasted for extra flavor)
- 209.00 gramsAll-Purpose Flour
- 34.00 gramsConfectioners' Sugar
- 0.25 teaspoonSalt(Fine sea salt)
- 114.00 gramsUnsalted Butter(Cold, cut into cubes)
- 1.00 largeEgg(Beaten)
- 1.50 teaspoonsVanilla Extract(Pure vanilla)
- 56.00 gramsDark Chocolate(Dark, milk, or white)
- 350.00 gramsCorn Syrup
- 165.00 gramsDark Brown Sugar(Packed)
- 42.00 gramsMelted Butter(Unsalted, cooled)
- 3.00 largeEggs(Room temperature)
- 1.00 tablespoonRye Whiskey(Optional)
- 1.00 teaspoonVanilla Extract(Pure vanilla)
- 0.50 teaspoonSalt(Fine sea salt)
- 160.00 gramsChopped Pecans(Lightly toasted)
Instructions
Grind pecans coarsely, then finely with flour, sugar, and salt. Add butter, egg, and vanilla; pulse until combined.
Estimated time: 5 minutes
Butter a 9-inch pie plate. Press 2/3 of the dough into the bottom and sides. Refrigerate.
Estimated time: 10 minutes
Prepare remaining dough. Roll into a 7-inch circle. Freeze until firm.
Estimated time: 15 minutes
Cut dough into shapes (diamonds and triangles). Refrigerate.
Estimated time: 10 minutes
Line dough with parchment, fill with weights. Bake until golden.
Estimated time: 25 minutes
Remove weights, bake crust further. Cool.
Estimated time: 10 minutes
Whisk corn syrup, brown sugar, butter, eggs, rye (if using), vanilla, and salt. Stir in pecans.
Estimated time: 5 minutes
Pour filling into crust. Bake until set, tenting with foil if needed.
Estimated time: 40 minutes
Bake pecan shapes on top rack until golden.
Estimated time: 25 minutes
Cool completely. Melt chocolate. Drizzle over shapes.
Estimated time: 15 minutes
Serve immediately or refrigerate for later.
Estimated time: 5 minutes