Yield
Serves 4
Greg DuPree

How to Make It

Step 1

Unroll half of a 14.1-oz. package refrigerated piecrust onto a parchment paper-lined baking sheet; prick piecrust all over with a fork. Spray with cooking spray. Bake in 400°F oven until crisp, about 15 minutes. Let cool, and then break into large pieces; set aside.

Step 2

Beat 1 cup cold heavy cream and 2 tablespoons granulated sugar in a cold bowl with an electric mixer until stiff peaks form, about 1 minute; set aside.

Step 3

Process 1 pint butter pecan ice cream, 1 1/2 cups whole milk, 1/3 cup instant cocoa mix, 1/3 cup toasted pecans, 3 tablespoons cane syrup, and 1/4 teaspoon kosher salt in a blender until smooth.

Step 4

Drizzle the insides of 4 glasses with 1/3 cup chocolate sauce. Pour frozen hot chocolate mixture into prepared glasses. Top with whipped cream, piecrust pieces, and toasted pecans.