Recipe courtesy of Cooking Channel

Pecan Pie Parfait

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.
  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 5 min
  • Inactive: 45 min
  • Cook: 35 min
  • Yield: 4 parfaits
Share This Recipe

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
  1. 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. 
  2. 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. 
  3. 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.) 
  4. 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. 

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.