Recipe by Sarah Grueneberg, Monteverde Restaurant & Pastificio
Serves 4


  • One half of an EDWARDS® Georgia Style Pecan Pie
  • 1 pint vanilla bean ice cream
  • 4 Tbsp butter
  • ¼ cup pecans, chopped
  • 1 pinch sea salt
  • 1 apple, peeled and sliced
  • 1 Tbsp brown sugar
  • 2 Tbsp bourbon


  1. Place the 1 pint of ice cream in medium bowl, using a spoon, break the ice cream into a few pieces.
  2. Place the bowl of ice cream in the freezer.
  3. Meanwhile, scoop the inside of the pecan pie into a small bowl, reserve.
  4. Remove the ice cream from the freezer, and quickly fold the pecan pie into the ice cream.
  5. Pack ice cream into a quart sized container and place back in the freezer.
  6. In a medium sauté pan, heat butter until over medium heat until browned.
  7. Add the pecans and sea salt to the butter and toast for 1 minute.
  8. Remove the pecans to a paper towel lined tray.
  9. Return the pan to the heat, add the apples and sugar and cook for 2 minutes.
  10. Remove from the flame, deglaze with bourbon and stir.
  11. Scoop the ice cream into your favorite sundae dish, spoon the apples and pecans over the ice cream.
  12. Top with bits of the piecrust, Enjoy!