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Pecan Dessert Recipes
Frozen Butterscotch Pie
Crust:
- 1 cup graham cracker crumbs
- ½ cup toasted pecans, finely chopped
- ½ cup butter, melted
- 2 cups heavy cream, divided
- 1 (12 oz) pkg butterscotch morsels or 2 cups
- 2 eggs
- 1/8 teaspoon nutmeg
- 2/3 cup toasted pecans, chopped
Crust: Combine ingredients. Press firmly into 9" pie pan.
Filling: In saucepan bring ½ cup heavy cream to boil. Transfer to blender, add morsels, cover and blend on high for 1 minute. Add eggs and nutmeg, cover and blend 1 minute more. Cool to room temperature.
In mixing bowl, whip remaining 1½ cups heavy cream until stiff. Fold in butterscotch mixture. Spoon half of filling into crust sprinkle with 1/3 cup pecans. Spoon more filling on top. Garnish with remaining pecans. Freeze until firm (about 4 hours).
Carmel Bread Pudding
- ¾ cup sugar
- 2½ cups milk
- 4 eggs, beaten
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 3 cups dry bread crumbs (4 slices bread)
- 1/3 cup chopped pecans
Heat sugar without stirring until it melts, then stir constantly for 3-5 minutes until light brown. Stir in milk gradually; heat and stir till sugar is re-melted. Stir hot milk into eggs gradually. Stir in vanilla and salt. Place bread cubes in ungreased baking dish. Pour egg mixture over all. Sprinkle pecans atop. Bake at 350º for 25-30 minutes.
Coffee Ice Cream Pie
- 1½ cup confectioners' sugar
- ½ cup heavy whipping cream
- 6 tablespoons butter, cubed
- 3 squares (1 oz each) unsweetened chocolate
- 3 tablespoons light corn syrup
- Dash salt
- 1 teaspoon vanilla extract
- 1 9" chocolate crumb crust
- ¾ cup chopped pecans
- 3 pints coffee ice cream, softened
In a small saucepan, combine the confectioners' sugar, cream, butter, chocolate, corn syrup and salt. Cook and stir over low heat until smooth. Remove from heat. Stir in the vanilla. Cool completely. Spread ½ cup fudge sauce over the crust. Sprinkle with ¼ cup pecans. Freeze for 20 minutes or until set. Spread with half of the ice cream. Freeze for 1 hour or until firm. Repeat layers. Cover and freeze for 4 hours or until firm. Just before serving, drizzle remaining fudge sauce over pie and sprinkle with remaining pecans.
Seven Sins Ice Cream Dessert
- 24 Oreo cookies, crushed
- ¼ cup butter, melted
- ½ gallon ice cream, softened
- 1 (14 oz) can sweetened condensed milk
- ½ cup butter or margarine, softened
- 16 oz chocolate syrup
- 1 teaspoon vanilla
- 8 oz whipped topping
- 1 cup chopped pecans
Mix cookie crumbs with melted butter. Press into 9x13" pan. Freeze 30 minutes. Top with softened ice cream. Freeze another 30 minutes. Make a syrup with the condensed milk, chocolate syrup and butter by combining in saucepan and bringing to a boil. Simmer 5 minutes. Stir in the vanilla. Pour on top of ice cream. Freeze another 30 minutes. Spread Cool-Whip over the top. Sprinkle with pecans. Place in refrigerator 30 minutes prior to serving.
Bourbon Street Sundaes
- ½ cup brown sugar
- 1 tablespoon cornstarch
- ¼ cup skim milk
- 1 tablespoon bourbon
- 1 tsp butter
- 2 tablespoons chopped pecans
- vanilla ice cream
In a medium sauce pan over medium-high heat, whisk brown sugar and cornstarch till mixed. Slowly drizzle in milk, whisking constantly, until mixture boils. Stir one minute longer until thickened and remove from heat. Stir in bourbon, butter and pecans. Once butter is melted, place four scoops of vanilla ice cream in separate bowls and drizzle with sauce.
Chocolate Ice Cream Torte
- 1 jar (12¼ oz) caramel ice cream topping
- 2 milk chocolate candy bars (1.55 oz each), chopped
- 12 pecan shortbread cookies, crushed
- 3 tablespoons butter, melted
- 1 cup chopped pecans, toasted
- ½ gallon butter pecan ice cream, slightly softened
- ½ gallon chocolate ice cream, slightly softened
In a microwave-safe bowl, combine the caramel topping and candy bars. Microwave, uncovered, on high for 1½ minutes or until candy bars are melted, stirring every 30 seconds. Cool. Combine the cookie crumbs and butter. Press onto the bottom of a greased 10" springform pan. Spoon half of the butter pecan ice cream over crust. Drizzle with 2 tablespoons caramel sauce; sprinkle with ¼ cup pecans. Spread half of the chocolate ice cream over top. Drizzle with 2 tablespoons caramel sauce; sprinkle with ¼ cup pecans. Spoon remaining butter pecan ice cream around the edge of pan; spread remaining chocolate ice cream in center of pan. Cover and freeze overnight.
Carefully run a knife around edge of pan to loosen; remove sides of pan. Top with remaining pecans; drizzle with 2 tablespoons caramel sauce. Serve with remaining caramel sauce.
Apple Pecan Bread Pudding
- 1 cup pecans, coarsly chopped
- 8 slices raisin bread, diced
- 2 green medium apples
- 1 cup sugar
- 1 teaspoon cinnamon, ground
- ½ teaspoon nutmeg, ground
- 3 eggs
- 2 cup half & half or milk
- ¼ cup bourbon or brandy
- ¼ cup butter or margarine, melted
Preheat oven to 350º. Spread pecans in a shallow baking pan and bake until golden, about 8-10 minutes, stirring occasionally. Meanwhile, place bread cubes in a greased 3 qt. or larger slow cooker. Peel, core and thinly slice the apples. Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half and half or milkand then stir in bourbon or brandy. Lightly mix pecans with bread and apples. Pour egg mixture over bread. Drizzle with butter. Cover and cook on low until apples are tender when pierced and custard is set; about 4 hours. Let pudding stand, covered, for about 15 minutes. Serve warm with vanilla ice cream, if desired.
North Carolina Party Dessert
- 1 large angel food cake (about 1 pound)
- 4 eggs, separated
- 1 cup sugar
- ½ cup sherry
- 1 envelope unflavored gelatin
- 2 tablespoons cold water
- 3 cups whipping cream
- ½ cup broken pecans
Cut crust from cake. Tear cake into small (½") pieces; set aside. In top of double boiler, beat egg yolks until light, gradually adding ½ cup of the sugar. Stir in sherry; place over boiling water and cook until mixture thickens, stirring constantly. Set aside and let cool. Soften gelatin in cold water and dissolve over boiling water; let cool slightly. In a large bowl, whip 2 cups of the cream; fold in egg yolk mixture and pecans. Beat egg whites until stiff; add 6 tablespoons of the remaining sugar. Fold in gelatin and egg whites. In a large tube pan, place a layer of cake pieces and cover with a layer of custard. Repeat until all is used, making 3 layers of cake and 3 layers of custard. Refrigerate for at least 12 hours. Unmold onto serving plate. Whip remaining 1 cup cream, adding remaining 2 Tablespoons sugar. Spread over top and sides of cake.
Cinnamon Apples with Cream Cheese Filling
- 6 tart apples
- 1½ cups water
- 2 cups sugar
- ¾ cup red hots
- Red food coloring (optional)
- 1 small package (3 ounce) cream cheese
- Orange juice to soften cheese
- 1 tablespoon grated orange rind
- ½ cup broken toasted pecans
- ½ cup sliced ripe olives (optional)
- Salt
Core and peel apples. Make a syrup of water, sugar and red hots. Boil syrup in heavy skillet for 10 minutes or until thickened. Add food coloring if desired. Place apples in gently boiling syrup; baste and turn until tender, about 25-30 minutes. Carefully remove apples from skillet. Drain thoroughly and chill. Stuff with Cream Cheese Filling.
To make Cream Cheese Filling, mash softened cream cheese and add small amount of orange juice until it is a good consistency to stuff apples. Add orange rind, pecans and olives. Season with salt to taste. Fill cavities of the cinnamon apples and chill before serving.
Frosted Brownies
Brownies:
- ½ cup flour
- 2 teaspoons baking cocoa
- 1/8 teaspoon salt (optional)
- 1½ cups (3 sticks) butter or margarine
- 1 cup sugar
- 2 eggs, beaten
- 1 tablespoon boiling water
- ½ cup chopped pecans
- 1 teaspoon vanilla extract
- ½ (16 oz) package confectioners sugar
- 1 (5 oz) can evaporated milk
- 2 tablespoons butter or margarine
- 1½ teaspoons baking cocoa
- ½ teaspoon vanilla extract
- Pecan halves
For the brownies, sift the flour, baking cocoa and salt together. Beat the butter in a mixing bowl until creamy. Add the sugar, eggs and boiling water gradually, beating constantly until blended. Blend in the flour mixture. Stir in the pecans and vanilla. Spoon the batter into a greased and lightly floured 9x9" baking pan. Bake at 350º for 20 minutes. Cool in the pan on a wire rack. You may double the recipe and bake in an 11x15-inch baking pan. Increase the baking time to 25 minutes.
For the frosting, beat the confectioners sugar, evaporated milk, butter, baking cocoa and vanilla in a mixing bowl to a spreading consistency, scraping the bowl occasionally. Spread the frosting over the top of the brownies. Top with pecan halves. Let stand until set and cut into bars.