Southern Pecan Praline Pie

Name: Southern Pecan Praline Pie
Yield: Serves 8 to 10
Ingredients: 1 1/4 cups (6¼ ounces), all-purpose flour, plus extra for dusting; 2 tablespoons packed, dark brown sugar; 1/2 teaspoon, table salt; 8 tablespoons, unsalted butter (1-stick), cut into 1/4-inch pieces and chilled; 3–4 tablespoons, ice water; 8 tablespoons, unsalted butter (1-stick), cut into 1-inch pieces; 3/4 cup packed (5¼ ounces), dark brown sugar; 1 teaspoon, table salt; 3 , large eggs; 3/4 cup, dark corn syrup; 1 tablespoon, vanilla extract; 2 tablespoons, bourbon; 2 cups, whole pecans, toasted, cooled, and broken into small pieces (see headnote)

6 comments

Appears in Cook's Country October/November 2005

Desserts or Baked Goods

Dessert Pies

We wanted to make a foolproof pecan praline pie with true Southern flavor--not just something that's sticky-sweet.

SERVES8 to 10

TIME2¼ hours, plus 1¼ hours chilling, 20 minutes freezing and 4 hours cooling

WHY THIS RECIPE WORKS

When developing our Southern Pecan Praline Pie recipe, we wanted to avoid common pitfalls, creating a pie with true Southern flavor. To maximize the pie’s praline flavor, we added brown sugar to the crust. Parbaking the crust browns the sug...

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