Sugar Pie Sundae
Preparation
30 MIN
Cooking
20 MIN
Chilling
2 H
Servings
8

Sugar Pie Sundae

Ingredients

    PECAN STRAWS

  • 8 pecan halves, finely chopped
  • 2 tablespoons (30 ml) brown sugar
  • 1 pinch ground cinnamon
  • 1/4 lb (115 g) store-bought puff pastry, thawed
  • 1 tablespoon (15 ml) unsalted butter, softened

    SUGAR TOPPING

  • 3/4 cup (180 ml) brown sugar
  • 1 tablespoon (15 ml) all-purpose unbleached flour
  • 2 tablespoons (30 ml) unsalted butter, melted
  • 1 egg
  • 3/4 cup (180 ml) milk, hot

  • Vanilla ice cream
  • Whipped cream
  • 1/4 cup (60 ml) toasted pecan halves

Preparation

PECAN STRAWS

  1. With the rack in the middle position, preheat the oven to 200°C (400°F). Line a cookie sheet with parchment paper.
  2. In a bowl, combine the chopped pecans, brown sugar and cinnamon. Set aside.
  3. On a floured surface, roll out the dough into a 10 x 25-cm (4 x 10-inch) rectangle. Spread with butter. Sprinkle with the pecan mixture and press gently.
  4. Cut the dough into twelve 10-cm (4-inch) strips. Twist the strips and arrange them on the cookie sheet. Bake until golden brown, about 15 minutes. Let cool.

SUGAR TOPPING

  1. In a saucepan off the heat, combine the brown sugar and the flour. Whisk in the butter and egg. Add the milk gradually and bring to a boil, stirring constantly. Pour into a bowl and let cool. Cover and refrigerate until lukewarm or chilled.

ASSEMBLY

  1. Place 1 or 2 scoops of ice cream in a sundae bowl. Drizzle with sugar topping. Using a pastry bag fitted with a star tip, garnish with a rosette of whipped cream. Decorate with pecan halves and 1 or 2 pecan straws.