PREP TIME 45 Minutes
COOK TIME 20 Minutes
- 1 refrigerated pie crust for (9-in.) pie
- 1/4 cup firmly packed light brown sugar
- 1 1/2 tsp. ground cinnamon, divided
- 1 Tbsp. butter
- 2 Granny Smith apple , peeled, cored and sliced
- 1/2 cup heavy cream
- 1 tsp. granulated sugar
- 1 1/2 cups Breyers® Butter Pecan
Preheat oven to 375°. Unroll pie crust on ungreased baking sheet; set aside.
Combine brown sugar with 1 teaspoon cinnamon in small bowl. Sprinkle crust with 1/2 of the sugar mixture. Bake 15 minutes or until golden and crisp; cool.
Meanwhile, melt butter in 12-inch skillet over medium-low heat and cook apples, stirring occasionally, until almost tender. Stir in remaining sugar mixture and cook until apples are tender and glazed. Remove from heat and cool to lukewarm.
Whip cream, granulated sugar and remaining 1/2 teaspoon cinnamon in medium bowl with electric mixer until soft peaks form.
To serve, evenly scoop 1/2 of the Breyers® Butter Pecan into 2 sundae dishes, then top each with 1/2 of the apple mixture. Repeat with remaining Ice Cream and apple mixture. Garnish with whipped cream. Break off pieces of pie crust and arrange 2 pieces on each sundae. Serve with remaining pie crust pieces.