Pecan Pie Sunday
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 8-10
Complexity: easily
Servings: 8-10
Give your store-bought pecan pie a more festive twist by turning it into a delicious sundae. Scoop two types of ice cream onto the entire pie, drizzle with chocolate ice cream sauce (a sauce that hardens onto the ice cream into a thick layer), and sprinkle with pecans. The pie becomes like an ice cream cake. Everyone will love this dessert.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups rum raisin ice cream
- 2 cups chocolate chip ice cream
- 1 purchased pecan pie
- 0.5 tbsp. chocolate sauce for ice cream
- 2 tbsp. l. chopped pecans
We recommend
Recipes with similar ingredients: ice cream, chocolate sauce, pecans
Cooking the dish according to the recipe:
- Working quickly, scoop and place ice cream scoops one at a time onto the surface of the pie. Freeze the pie until the ice cream is firm, about 30 minutes.
- Drizzle the ice cream with chocolate sauce. Sprinkle with pecans. Freeze until very firm, about 1 hour.
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