Brown Butter Salted Pecan Pie Sundae
Vanilla ice cream topped with a brown butter praline sauce and flaky salt served with pie crust chips!
Servings 10 servings
Ingredients
For the Pie Crust Chips:
- 1 Store Bought Pie Crust Dough
- Egg Wash (1 egg beaten with 1 tbsp milk)
- 3 tbsp Raw Sugar
- 1½ tsp Cinnamon
For the Brown Butter Praline Sauce:
- ½ cup Unsalted Butter
- ½ cup Chopped Pecans
- 1 cup Brown Sugar
- ⅛ tsp Kosher Salt
- ½ cup Heavy Cream
- 1 tsp Vanilla Extract
- ¼ tsp Cinnamon
- ⅛ tsp Nutmeg
- Vanilla Ice Cream (for serving)
- Flaky Salt (for topping)
Instructions
For the Pie Crust Chips:
- Preheat the oven to 425℉. Line a baking sheet with parchment paper. Unroll the pie crust. Brush the top all over with with the egg wash. Then sprinkle on the raw sugar and cinnamon on top in an even layer. Cut the pie crust into 1 x 2½ inch rectangles or any shape similar to that size. Place the pie crust pieces onto the baking sheet and bake for 8-10 minutes until golden brown and crisp. Set aside to cool
For the Brown Butter Praline Sauce:
- Heat a sauce pot over medium heat. Add in the butter and allow it to melt. Continue to cook the butter for 8-10 minutes until it has browned.
- In the meantime heat a separate pan over medium heat. Add in the chopped pecans and toast for 3-5 minutes until fragrant. Stir occasionally then transfer the pecans into a bowl.
- When the butter has browned, mix in the brown sugar and salt then cook for 2-3 minutes. Reduce the heat to medium low and while whisking, slowly pour in the heavy cream in a steady stream. Continue to whisk and cook for another 4-5 minutes. The mixture should be bubbling but not rapidly boiling. Lower the heat as needed while cooking. Remove the pan from heat then mix in the pecans, vanilla extract, cinnamon, and nutmeg.
- Serve the praline sauce on vanilla ice cream with the pie crust chips and top with a sprinkle of flaky salt. Enjoy!