Food Waste Free Recipes

Leftover Pie and Ice Cream Sundaes with Salted Caramel Sauce

  • Preparation Time: 20 minutes
  • Yield: 4 sundaes
Who doesn’t love leftover pie? But after a healthy helping (or two, no judgment), all that fruity filling just seems to fill up your fridge. Why not take it to the next decadent level? This pie-meets-sundae dessert mash-up gives new life to an after-dinner favorite as its 15 minutes of Thanksgiving fame fades -- and as a bonus, rescues all that extra ice cream collecting freezer burn. The Salt: A little sweet and a little savory, in every bite. Morton® Fine Sea Salt blends quickly and evenly into the caramel for a rich, smooth sauce that dreams are made of. And finishing this sundae with Morton® Coarse Sea Salt brings a salty, deliciously unexpected pop of crunch and ensures the flavors of the leftover pie and ice cream shine through.

Ingredients

  • 4 slices leftover pie, broken into bite size pieces, about 1” each
  • 1 pint vanilla ice cream
  • 1 teaspoon Morton® Coarse Sea Salt, divided
  • For the Salted Caramel Sauce: 1/2 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1 cup granulated sugar
  • ¼ teaspoon Morton® Fine Sea Salt

MORTON®
COARSE SEA SALT

  1. In a small saucepan, combine cream and butter.

  2. Place over medium heat and cook, stirring occasionally, until the butter has melted, about 3 minutes.

  3. Remove pan from heat.

  4. In a medium saucepan, add the sugar and 3 tablespoons of water.

  5. Cook over high heat, swirling the pan occasionally (no stirring), until the color of dark amber, about 8 minutes.

  6. Remove pan from heat.

  7. Slowly pour in the warm cream and butter while whisking (mixture will bubble).

  8. Continue to whisk until caramel is smooth and bubbles have subsided. Whisk in ¼ teaspoon Morton® Fine Sea Salt.

  9. To assemble sundaes, layer the leftover pie, ice cream and caramel between 4 glasses or bowls.

  10. Sprinkle the top of each sundae with 1/4 teaspoon Morton® Fine Sea Salt. Serve immediately.