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

Pecan Pie

Recipe courtesy of Ree Drummond

Bourbon Pecan Pie

Recipe courtesy of Pies 'n' Thighs

Salted Caramel Pecan Pie

Recipe courtesy of Jamie Deen

Rich Chocolate Pecan Pie

Recipe courtesy of Emeril Lagasse

Pumpkin-Pecan Pie in a Jar

Recipe courtesy of Tia Mowry

Mexican Chocolate Pecan Pie

Recipe courtesy of Marcela Valladolid

Pecan Pie with Vanilla Whipped Cream

Recipe courtesy of Tiffani Thiessen

Bourbon Pecan Pie Milk Shake

Recipe courtesy of Elizabeth Falkner

Individual Pecan Pies with Sweet Tea Caramel Sauce

Recipe courtesy of Tyler Florence

On TV

Unique Eats

8am | 7c

Unique Eats

8:30am | 7:30c

Unique Sweets

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Seaside Snacks & Shacks

11:30am | 10:30c

Extreme Cake Makers

2:30pm | 1:30c

Cake Wars

4pm | 3c

Carnival Kings

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Food Paradise

10pm | 9c

Food Paradise

11pm | 10c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

So Much Pretty Food Here