Pecan Pie Sundae Recipes

Steps:

• In a serving dish, add the crushed pecan cookies, scoops of butter pecan ice cream and a dollop of the Bourbon Whipped Cream. Top with the chocolate sauce and candied pecans.
• In a chilled bowl, add the cream, sugar, bourbon and vanilla. Whisk until medium peaks form, 5 to 8 minutes.

Steps:

• Melt the butter in a saucepan over medium-high heat until it foams. Add the pecans and toss to coat evenly; toast for about 1 minute. Add the brown sugar and swirl until it melts; toss to coat the nuts. Add the bourbon and maple syrup and remove from the heat. Swirl the sauce to mix, and then allow to cool slightly in the pan. Pour the sauce over scoops of ice cream to serve as a sundae. Season with a little pinch of salt. Serve immediately.

Steps:

• 1. Put a handful of graham cracker crumbs into a goblet or sundae bowl. Heat caramel sauce in microwave oven on high for 1 minute. Top graham cracker crumbs with a scoop of ice cream then add more crumbs, caramel sauce, another scoop of ice cream, and more caramel sauce. Top with whipped cream, tons of chopped pecans and a cherry. (Makes 2 big sundaes).

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
• In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
• Bake in preheated oven for 45 to 50 minutes, or until filling is set.

Steps:

• Preheat the oven to 350 degrees F.
• Mix the white sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour the chopped pecans in the bottom of the unbaked pie shell.
• Pour the syrup mixture over the top. Bake the pie until it's no longer loose and jiggly, 1 hour 10 minutes, being careful not to burn pecans and crust. (Cover with foil for part of the baking time if it browns too quickly).
• Allow to cool for several hours or overnight. Serve in thin slivers with freshly whipped cream. Serve with a drizzle of cold Whiskey Maple Cream Sauce.
• Pour the whipping cream into a saucepan. Add the maple syrup and corn syrup and stir over moderate heat until thickened and reduced by about 1/3, approximately 15 minutes. Stir in the whiskey. Refrigerate mixture until it is cold and thick. Drizzle over warm pecan pie.

Steps:

• Put a handful of cookie or graham cracker crumbles into a goblet or sundae bowl. Top with a scoop of the ice cream then add more crumbles and another scoop of ice cream. Take the metal lid off the dessert sauce and heat in microwave oven on high for 1 minute. Pour caramel sauce over the ice cream and top with whipped cream, nuts and a cherry.

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a Dutch oven or large saucepan, melt butter over medium heat. Add pecans; cook, stirring constantly, until very fragrant and pecans start to brown, 4-5 minutes. Remove pecans with a slotted spoon, reserving butter in pan. Stir in brown sugar, maple syrup, and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from the heat. In a bowl, whisk a small amount of the hot mixture into eggs; return all to the pan, whisking constantly. Stir whiskey, optional, and vanilla into brown sugar mixture; stir in pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 55-60 minutes. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, top with whipped cream and cinnamon. Refrigerate leftovers.