Never thought of autumnal pecan pie in the summertime? Well, now you will. Here, the holiday favorite is transformed into an icy cold treat in a glass, with layers of warm pecan topping and pie dough crisp. For an even bigger twist on tradition - and an extra helping of summer - try it with strawberry ice cream.
Recipe courtesy of Cooking Channel
Print
Pecan Pie Parfait
Total:
1 hr 25 min
Prep:
5 min
Inactive:
45 min
Cook:
35 min
Yield:
4 parfaits
Level:
Easy
Total:
1 hr 25 min
Prep:
5 min
Inactive:
45 min
Cook:
35 min
Yield:
4 parfaits
Level:
Easy

Ingredients

  • 2 cups pecan halves
  • 3 tablespoons granulated sugar
  • One 9-inch prepared pie dough round, unrolled
  • 6 tablespoons unsalted butter
  • 2/3 cup packed dark brown sugar
  • 1 1/3 cups heavy cream
  • Kosher salt
  • 2 teaspoons bourbon or 1 teaspoon pure vanilla extract
  • 1 pint vanilla ice cream

Directions

Special equipment: 4 large parfait glasses

Preheat the oven to 350 degrees F. Spread the pecans out in a single layer on a rimmed baking sheet, and toast until golden, 8 to 10 minutes. Pour the pecans onto a cutting board, let cool, then roughly chop. 

After the baking sheet has cooled slightly, sprinkle 2 tablespoons of the granulated sugar on it, put the dough on top and press it into the sugar. Turn the dough over, and press the other side into the sugar. Bake until golden and crisp, 15 to 20 minutes. Transfer to a rack, let cool, then crumble into bite-size pieces. 

Meanwhile, melt the butter in a large skillet over medium heat. Add the brown sugar, 1/3 cup of the cream and a large pinch of salt. Stir to combine, bring to a low simmer and continue to cook, stirring, until the sugar is completely dissolved, about 2 minutes. Remove from the heat, and stir in the pecans; let cool completely. (The pecan topping can be made up to 2 days ahead and refrigerated. Microwave in 30-seconds increments, stirring, until just loosened.) 

Whip the remaining 1 cup cream and 1 tablespoon granulated sugar with the bourbon in a medium bowl until soft peaks form. Put 2 heaping tablespoons of the crust crumble in the bottom of a parfait glass; top with about 1/4 cup of the ice cream, 2 tablespoons of the pecan topping and 2 tablespoons of the whipped cream, followed by additional layers of crust crumble, ice cream, pecan topping and whipped cream, ending with more crust crumble. Repeat with the remaining parfait glasses. 

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Fruit Parfait

Recipe courtesy of Amy Cao

Limoncello Parfaits

Recipe courtesy of Debi Mazar and Gabriele Corcos

Maple Pecan Baked Brie

Recipe courtesy of Nealey Dozier

Momofuku Milk Bar Crack Pie

Recipe courtesy of David Chang

Michigan Pasty (Meat Hand Pie)

Recipe courtesy of Santos Loo

Cream Pie

Recipe courtesy of Kelsey Nixon

Mom's Cream Cheese Pie

Recipe courtesy of Tiffani Thiessen

Nebraska Handheld Meat Pies

Recipe courtesy of Young Sun Huh

Lemon Pie Bars

Recipe courtesy of Cheryl Day

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cupcake Wars

10pm | 9c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here