Pecan Pie Sundae

Put a memorable twist on a store-bought pecan pie: Top the whole thing with scoops of ice cream and a chocolate shell.
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  • Level: Easy
  • Total: 15 min (plus freezing)
  • Active: 15 min
  • Yield: 8 to 10 servings
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1 pint rum raisin ice cream

1 pint chocolate chip ice cream

1 store-bought pecan pie

1/2 cup chocolate shell

2 tablespoons chopped pecans


  1. Working quickly, scoop the rum raisin and chocolate chip ice cream on the pie, alternating flavors. Freeze the pie until the ice cream is firm, about 30 minutes
  2. Drizzle the chocolate shell over the ice cream. Sprinkle with the pecans. Freeze until the ice cream is very firm, about 1 hour.