Pecan Pie Sundaes

Post image for Sunday Suppers | Pecan Pie Sundaes


  • 1 cup plus 2 tablespoons sugar, divided
  • 3/4 stick (6 tablespoons) 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 premium vanilla ice cream
  • 1 bag (5 oz) glazed pecans, coarsely chopped


  1. To make caramel sauce, bring 1 cup sugar and 1/4 cup water to a boil over medium heat in a medium heavy-bottomed saucepan, whisking constantly. When mixture starts to boil, turn heat to medium-low and stop whisking. Continue to boil until mixture turns golden brown, 10 to 15 minutes. Remove pan from heat and whisk in 6 tablespoons butter and molasses. When butter has melted, whisk in cream. Cool to room temperature.
  2. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Line a baking sheet with a Silpat baking mat or parchment paper.
  3. Mix remaining 2 tablespoons sugar with cinnamon in a small bowl. unroll pie dough and place on baking sheet. Brush with remaining 1 tablespoon melted butter and sprinkle with cinnamon sugar. Cut dough into 12 triangles with a pizza wheel or sharp knife and pull triangles out a little to separate. Bake until golden brown, 12 to 14 minutes. Just before serving, scoop 1/2 cup ice cream into each goblet. Top with 2 tablespoons sauce, a scant 2 tablespoons pecans, and a wedge of pastry. Serve immediately.

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