Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pecan Pie Sundae
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- Level: Easy
- Total: 15 min (plus freezing)
- Active: 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 263
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 4 g
- Cholesterol
- 42 mg
- Sodium
- 94 mg
Put a memorable twist on a store-bought pecan pie: Top the whole thing with scoops of ice cream and a chocolate shell.
- Level: Easy
- Total: 15 min (plus freezing)
- Active: 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 263
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 4 g
- Cholesterol
- 42 mg
- Sodium
- 94 mg
Ingredients
Directions
- 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
- Drizzle the chocolate shell over the ice cream. Sprinkle with the pecans. Freeze until the ice cream is very firm, about 1 hour.
