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Pecan Pie Sundaes

November 30, 2010

“Share the Bounty”

 “Fruit Basket”

(“Circa 1920” Polychromed Bronze-Clad / Hirsch)

[Courtesy of

I grew up with the choice of three to five pies for dessert on Thanksgiving (but since my mother loved to bake, everyday we had a choice) and as an adult I always made three.  This year I was in the mind frame to make one pie and one other dessert.  I was pleased to see a post on with this wonderful sundae (God forbid I don’t have a pecan pie).  It was perfect, there was a choice, it was pretty, and it was a pecan pie with ice cream in a bowl.  Win, Win, Win!


Pecan Pie Sundaes


  • 1 C. (plus 2 T.) Sugar (separate)
  • 3/4 Stick Butter (plus 1 T. Butter Melted)
  • 2 T. Dark Corn Syrup
  • 1/2 C. Heavy Cream
  • 1 1/2 t. Ground Cinnamon
  • 1 9″ Refrigerated Pie Crust (or make your own)
  • 1 1/2 Qts. Vanilla Ice Cream
  • 5 oz. Pecans


  1. Bring 1 C. sugar and 1/4 C. water to a boil over medium heat, whisking constantly.
  2. When mixture starts to boil, turn heat to medium low and stop whisking
  3. Continue to boil until mixture turns a golden brown (10-15 min.)
  4. Remove from heat and whisk in the butter and corn syrup
  5. When butter has melted, whisk in the cream
  6. Cool to room temperature
  7. Preheat oven to 375 degrees and line a baking shee with Silpat or parchment paper
  8. Mix remaining 2 T. sugar with cinnamon in a bowl
  9. Unroll pie dough and place on baking sheet
  10. Brush with melted butter and sprinkle with the cinnamon sugar
  11. Cut dough into 12 triangles and separate
  12. Bake until golden brown (12-14 minutes)

To Assemble

  1. When ready to serve, scoop 1/2 C. (2 scoops) ice cream into each dessert goblet
  2. Top with 2-3 T. pecan sauce and a wedge of pastry *
  3. Serve immediately

Due to the humidity my pastry broke apart easily (refrigerate until ready to serve)



(Serves up to 12)

Adapted from

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