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Pecan Pie Sundaes

Pecan Pie Sundaes

Indulge in the ultimate comfort dessert with Pecan Pie Sundaes. This treat layers creamy vanilla ice cream, warm caramel, and crunchy pecans, creating a delightful experience with every bite. Perfect for gatherings or cozy nights in, this easy recipe is sure to satisfy your sweet cravings!
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Servings: 4 servings
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Sugar divided
  • 3/4 stick Butter plus 1 tablespoon butter, melted, divided
  • 2 tablespoons Molasses
  • 1/2 cup Heavy Cream
  • 1 1/2 teaspoons Ground Cinnamon
  • 1 9-inch Refrigerated Pie Crust
  • 1 1/2 quarts Vanilla Ice Cream
  • 1 bag Glazed Pecans coarsely chopped (5 oz)

Equipment

  • Oven
  • Large Pot
  • Mixing Bowl
  • Baking Sheet
  • Chef's Knife
  • Frying Pan
  • Whisk

Method
 

  1. To begin, make the caramel sauce. In a medium heavy-bottomed saucepan, combine 1 cup sugar with 1/4 cup water. Bring this mixture to a boil over medium heat while whisking constantly. This helps the sugar dissolve evenly and prevents any crystallization. When the mixture starts to boil, reduce the heat to medium-low and stop whisking. You want to allow it to boil undisturbed until it turns a deep golden brown, which should take around 10 to 15 minutes. Keep a close eye on it to avoid burning. Once it reaches that beautiful color, remove the pan from heat. Immediately whisk in 6 tablespoons butter and 2 tablespoons molasses, allowing the butter to melt fully. Finally, stir in 1/2 cup heavy cream until incorporated. Set the caramel aside to cool to room temperature.
  2. Next, adjust your oven rack to the lower-middle position and preheat your oven to 375 degrees Fahrenheit. While it heats, line a baking sheet with a Silpat baking mat or parchment paper.
  3. In a small bowl, mix the remaining 2 tablespoons sugar with 1 1/2 teaspoons ground cinnamon to make a cinnamon sugar mixture. Open your 9-inch refrigerated pie crust and lay it out onto the prepared baking sheet. Brush it with 1 tablespoon melted butter and sprinkle generously with the cinnamon sugar mixture. This will give the crust a sweet, spiced flavor.
  4. Using a pizza wheel or a sharp knife, cut the pie dough into 12 triangles. As you cut, gently pull the triangles apart to create a little space between them. This helps them cook evenly and get crispy.
  5. Bake the triangles in the preheated oven until they are golden brown, which should take around 12 to 14 minutes. Keep an eye on them, as oven times can vary. The smell will be divine as they bake!
  6. Once the pastry is baked, it’s time to assemble your Pecan Pie Sundaes. Start by scooping 1/2 cup vanilla ice cream into each serving goblet. This generous scoop should sit atop the warm caramel sauce.
  7. Next, drizzle about 2 tablespoons of the previously made caramel sauce over the ice cream for that luscious coating.
  8. Sprinkle a scant 2 tablespoons of coarsely chopped glazed pecans over the top to add that delightful crunch. It's important to be generous here; the pecans are essential for that classic flavor.
  9. Finally, add a wedge of the crispy pastry triangle on top of your sundae for a charming presentation. Serve these amazing Pecan Pie Sundaes immediately while everything is warm and cold.

Notes

Store any leftover caramel sauce in an airtight container in the refrigerator for up to a week. It’s great drizzled over pancakes or waffles, too!