Pecan Pie Sundae with Cinnamon-Sugar Pie Cookies
This Pecan Pie Sundae recipe is for all my ice cream lovers out there that would rather eat ice cream for the holidays than pies! Made using Hudsonville’s nutty Butter Pecan ice cream, homemade pie crust cookies, toasted nuts, and a drizzle of caramel – what’s not to love?!
This is a sponsored conversation written by me on behalf of Hudsonville Ice Cream. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.
My husband’s family has an obsession with ice cream that I’ve only come to understand in the last few years as I’ve started to get used to it showing up at every single family function. I used to think it was total overkill to ALWAYS eat ice cream for dessert. However, I have to admit that I’ve started to learn to crave it as much as my husband after many years of him insisting we have some on hand at all times. Because of this, I always make sure to have some sort of ice cream desserts around when his side of the family is coming, because who doesn’t want to be the favorite daughter-in-law. *wink* *wink*
What I love about this Pecan Pie Sundae recipe is that if you are planning to make other pies for the holidays, you can just make a double batch of the pie dough and then save half for these pie cookies. These pie cookies can also be made a few days ahead of time so assembly time will be as easy as putting all the ingredients out for your family and friends to dig into.
I use Hudsonville’s Butter Pecan ice cream as the base for this delicious sundae because it’s just the right amount of creamy and sweet to complement the nutty pecan and cinnamon-spiced pie cookie toppings. I also tried this with Hudsonville’s French Vanilla or Limited Edition Cinnamon Sugar Cookie flavors. Make sure to check out this holiday coupon and scoop locator so you can stock up on Hudsonville Ice Cream for these sundaes as well!
Homemade caramel can be a tricky thing so I’m recommending you pick up a nice bottle of store-bought caramel sauce here to save on time (and frustration). However, here is a delicious looking recipe for homemade caramel sauce if you’d like to make your own for this recipe.
To serve, I recommend putting all your different sundae components into individual bowls and then letting your guests assemble their own sundaes. Doing this not only lets the kids get involved in the kitchen but allows everyone to pick their own portion size.
This Pecan Pie Sundae recipe is for all my ice cream lovers out there that would rather eat ice cream for the holidays than pies! Made using Hudsonville’s nutty butter pecan ice cream, homemade pie crust cookies, toasted nuts, and a drizzle of caramel – what’s not to love?!
- 1 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp + 1 Tbsp sugar, divided
- 1/2 cup cold unsalted butter, cut into pieces
- 3 Tbsp ice water
- 1 tsp ground cinnamon
- 1 egg, beaten with 1 tsp water
- 1 cup pecan halves
- 1 48 oz carton of Hudsonville's Butter Pecan Ice Cream
- 2 cups whipped cream
- Store bought caramel sauce
In a medium mixing bowl, whisk together the all-purpose flour, salt, and 1/2 tsp sugar. Use cleans hands to press the butter into the dough until they are the size of pebbles. Add the ice cold water and use your clean hands to knead the water into the dough until a cohesive ball has formed. Flatten into a disc and wrap tightly in plastic wrap. Chill in the fridge for at least 2 hours or overnight.
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Remove the dough from the plastic wrap and transfer to a flour dusted surface. Use a rolling pin to roll out into roughly a 12 inch circle. Use cookie cutters to cut out pie dough cookies into your favorite shapes. You should be able to press the scraps together and re-roll them to cut out more shapes. You'll end up with between 15-20 depending on how big your cutter is. Transfer them to a single layer on your baking sheet and stick in the freezer to chill for 10 minutes.
In a small bowl, whisk together the cinnamon and 1 Tbsp sugar. In another small bowl, beat an egg with 1 tsp of water to create an egg wash.
Brush the egg wash over the chilled cookies and then sprinkle the cinnamon-sugar mixture evenly over the pie cookies. Bake for 15 to 20 minutes (time will vary depending on the size of your cookies so check often). Add pecan halves to another baking sheet and place in the oven for the last 5 minutes of the baking time on the cookies so they can toast. Transfer cookies to a wire rack and let cool completely.
When ready to serve your sundaes, place cookies on a plate and pecans, caramel, whipped cream in their own serving bowls. Set these bowls and plates up near your container of Hudsonville Ice Cream along with serving bowls and utensils and let your guests assemble themselves. Enjoy right away before the ice cream melts!
Interested in other ice cream dessert options that would be perfect for serving during the holidays? I’ve got you:
- Vegan Chocolate Cherry Ice Cream Cake
- Gingerbread Brownie Sundae
- Cherry Fudge Ice Cream Pie
- Vegan Chocolate Chip Shortbread Ice Cream Sandwiches
- Roasted Concord Grape Balsamic Ice Cream
Make sure to tag Vegetarian ‘Ventures on Instagram and use #vegetarianventures when trying this dish out!