1 Butter Pie Crust Dough disk

1 cup (packed) golden brown sugar
1 cup light corn syrup
1/4 cup (1/2 stick) unsalted butter, melted
3 large eggs
3 tablespoons finely chopped candied orange peel
4 tablespoons bourbon
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups pecan halves (about 9 1/2 ounces), toasted

1 cup chilled whipping cream
2 tablespoons sugar
bourbon, orange, pecan

For shortcakes
2 cups unbleached all purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces
1/2 cup finely chopped pecans
1/2 cup whole milk
1 large egg
1/4 cup chilled sour cream
1/2 teaspoon vanilla extract
1 egg yolk beaten with 1 tablespoon milk (for glaze)
Additional sugar

For fruit
6 tablespoons (packed) golden brown sugar
3 tablespoons unsalted butter
1 20-ounce can pineapple slices in juice, drained well, patted dry, cut into 3/4-inch pieces
2 large bananas, peeled, cut into 1/4-inch-thick rounds

Butter pecan ice cream
butter, pecan, shortcakes

Caramel Sauce
6 tablespoons (3/4 stick) unsalted butter
1 1/2 cups (packed) golden brown sugar
3/4 cup whipping cream
Pinch of salt
1/2 teaspoon vanilla extract

Crust
1/3 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
2/3 cup all purpose flour
2/3 cup chopped pecans, lightly toasted

1/2 gallon butter pecan or almond praline ice cream, softened slightly

36 to 40 pecans halves, toasted (optional)
butter, pecan, ice

For crust
Ingredients for basic butter cookies

For caramel pecan topping
1 1/2 cups sugar
1 cup heavy cream
3/4 stick (6 tablespoons) unsalted butter, cut into bits
1 teaspoon vanilla
1/2 teaspoon salt
2 cups pecans (1/2 lb), toasted, cooled, and coarsely chopped
caramel, pecan, cookies