Best Pecan Praline Pie Recipes

PRALINE PUMPKIN PECAN PIE

Steps:

• Preheat oven to 325°. In a large bowl, mix crushed cookies, pecans, brown sugar and salt; stir in butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 5-7 minutes. Cool on a wire rack., For filling, in a large bowl, beat eggs, pumpkin, milk, spices and salt. Pour into crust. Bake on a middle oven rack until center is set, 50-60 minutes. Cool on a wire rack 1 hour., For topping, in a large heavy saucepan, combine brown sugar, cream, corn syrup, butter and vinegar. Bring to a boil over medium heat. Cook and stir until a candy thermometer reads 240° (firm-ball stage), stirring occasionally. Remove from heat; stir in pecans and vanilla. Pour over pie immediately. Refrigerate at least 4 hours or overnight.

PECAN PRALINE PEACH PIE

Steps:

• 1. Heat oven to 425F.
• 2. Prepare the praline topping by combining the brown sugar and flour, and cutting in the butter with a pastry blender, until mixture has a crumbly texture. Stir in the chopped pecans.
• 3. Sprinkle one-third of the mixture in the bottom of the unbaked pie shell.
• 4. Combine the sliced peaches, flour, sugar, cinnamon or cardmom (optional) and lemon juice, and pour into pie shell over praline mixture.
• 5. Cube the 1/4 cup butter into small pieces and evenly place on top of peach filling.
• 6. Sprinkle remaining praline mixture evenly over peaches.
• 7. Bake for 45 minutes to 50 minutes, or until syrup boils in heavy bubbles that do not burst. Serve warm, with or without vanilla ice cream.

PUMPKIN PECAN-PRALINE PIE

Steps:

• On a lightly floured work surface, roll out half of the dough to 1/8-inch thick. Using a 1-inch tear-shaped cookie cutter, cut out 50 tear-shaped pieces of dough. Starting with the pointed end, roll each piece of dough three-quarters of the way toward the fat end of the tear, forming a curl. Transfer curls to a baking sheet; refrigerate 30 minutes.
• Preheat oven to 375 degrees. On a lightly floured work surface, roll out remaining dough into an 11-inch round. With a dry pastry brush, brush off any excess flour; fit dough into a 9-inch glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Fold under overhang so it extends slightly beyond the edge of the pie plate.
• Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Top with a 9-inch metal pie tin. Bake for 10 minutes. Transfer to a wire rack. Remove parchment paper and weights; let cool.
• Beat 1 egg in a small bowl. Brush the edge of the pie crust with egg. Starting with 1 dough curl, place the flat bottom on the egg-washed rim, with the curl perpendicular to the edge of the pie plate. Working in the same direction, continue placing curls next to one another until the rim of the pie shell is completely covered with curls. Transfer pie shell to refrigerator; let chill 1 hour. Brush curls with remaining beaten egg.
• In a large bowl, mix together both sugars, salt, cinnamon, ginger, nutmeg, and cloves. Add pumpkin puree and stir well to combine. Whisk in remaining 3 eggs and cream.
• Pour pumpkin mixture into prepared pie shell. Transfer to a 375 degree oven and bake until filling is just set, about 40 minutes. Let pie cool completely on a wire rack. Sprinkle pie with praline topping just before serving.

NEW ORLEANS PECAN PRALINE PIE

Steps:

• Fill a large heavy duty pot with water and bring water to a boil.
• Remove paper label from condensed milk can.
• Immerse the unopened condensed milk can into the boiling water.
• Reduce heat to medium and cover pot with lid.
• Cook for 3 hours.
• Occasionally check pot to make sure it doesn't boil dry.
• Remove can from water with tongs.
• Place in freezer for one hour, to cool.
• Combine slightly beaten eggs with syrup, sugar, margarine, vanilla and salt.
• Mix well.
• Add chopped pecans and mix well, again.
• Pour pecan pie mixture into unbaked pie shell.
• Bake@ 350 degrees for 50-55 minutes.
• Filling is done when knife inserted near the center comes out clean.
• When done, remove pie from oven and let cool for 1 hour.
• Open cooled condensed milk can.
• Empty contents into small bowl and stir well.
• Pour the carmelized milk onto the top of the pecan pie and spread over the pie.
• Garnish with pecan halves (optional).
• Serve with whipped topping (optional).
• (note) if salted pecans are used, omit the 1/8 tsp.
• of salt from the recipe.

PUMPKIN PIE WITH PECAN PRALINE TOPPING

Steps:

• 1. For crust, in a medium bowl whisk together flour,sugar,and salt. Using your fingers ( or a potato masher), quickly work cold, cubed butter into flour mixture (some butter pieces will be the size of oat flakes; some will be the size of peas). Create a well in mixture; pour in cold buttermilk. Using a fork, bring dough together. Try to moisten all the flour bits. Add a bit more buttermilk if necessary (you want mixture to be shaggy and moist but not outwardly wet).
• on a lightly floured work surface dump out dough mixture. Gently knead into a disk. Wrap in plastic wrap; refrigerate for 1 hour.
• On a well floured surface roll crust 1/2 inch thick and about 12 inches in diameter. Transfer to a pie pan. Trim edge almost even with the edge of pan. Fold edges under; crimp with fingers or a fork. Cover with plastic wrap; refrigerate at least 30 minutes and a max of 3 hours.
• Place rack in center of oven; preheat to 425 degrees F.
• for filling, in a medium saucepan cook pumpkin, sugars, spice and salt over medium heat until mixture begins to bubble. Cook 5 to 7 minutes, stirring frequently. (Mixture will become fragrant, and some of the water in the pumpkin will cook off.).
• Remove from heat; transfer to a medium bowl. Stir in heavy cream. Stir in eggs and vanilla; whisk until thoroughly combined. Transfer mixture to prepared crust; bake 15 minutes. Reduce oven to 350 degrees F; cook 40-50 minutes more or until pie no longer jiggles in center.
• Meanwhile, for pecan praline topping, in a medium saucepan combine brown sugar, butter, cream and salt over medium-low heat. Bring to a simmer; cook 3-5 minutes. Remove from heat; stir in vanilla, pecans, and cranberries, if desired. Let rest until pie comes out of oven.
• Remove pie ; cool 30 minutes.
• Check to see that praline topping is still pourable. If it has hardened too much, heat over low heat until pourable. Pour praline mixture over warm pie. Cool completely before serving.

GLUTEN-FREE PECAN PIE BUNDT CAKE WITH PECAN CRUMBLE AND PRALINE FROSTING

Steps:

• For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
• For the pecan crumble: In a small bowl, stir together the pecans, brown sugar and cinnamon with 2 teaspoons gluten-free flour blend.
• For the cake: Preheat the oven to 350 degrees F and grease a 12-cup bundt cake pan with butter or gluten-free cooking spray. In a medium bowl, whisk together the baking powder, baking soda and salt with 1 1/2 cups gluten-free flour blend.
• Using an electric mixer, in a large bowl, cream together the butter and brown sugar on medium-high speed until fluffy. Beat in the eggs one at a time. Add the flour mixture and buttermilk to the egg mixture, alternating and beginning and ending with the flour mixture. Transfer half of the batter to the prepared pan and sprinkle half of the pecan crumble mixture on top. Repeat with the remaining batter and pecan crumble mixture. Using a butter knife, swirl the crumble mixture into the batter in a crisscross motion. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool completely on a wire rack and invert onto a cake plate.
• For the frosting: In a small saucepan, bring the brown sugar, butter and milk to a boil over medium heat. Let boil 1 minute, whisking constantly. Remove from the heat and stir in the vanilla. Gradually whisk in the confectioners' sugar until combined. Whisk for about 3 minutes to cool slightly; pour the frosting over the cooled cake and top immediately with the pecans to decorate.

PUMPKIN PUREE FOR PUMPKIN PECAN-PRALINE PIE

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• Cut pumpkins in half crosswise; scoop out seeds and discard. Place pumpkin halves, flesh side down, on prepared baking sheets. Transfer to oven and roast until easily pierced with a knife, about 1 hour. Let cool slightly.
• When pumpkins are cool enough to handle, scoop out flesh from skin; discard skin. Place pumpkin flesh in the bowl of a food processor; process until smooth.
• Place pumpkin puree in a mesh strainer set over a large bowl. Transfer strainer and bowl to refrigerator; let drain overnight. Discard liquid. Use pumpkin puree immediately, or store in an airtight container refrigerated, up to 2 days, or frozen up to one month.

PUMPKIN PIE WITH PECAN PRALINE TOPPING

Steps:

• 1. Put a rack in the center of the oven and preheat the oven to 400°F. 2. Roll out the pie crust, put it in a pie dish, and refrigerate until ready to fill. 3. For the filling, combine the pumpkin purée, brown and granulated sugars, cinnamon, ginger, nutmeg, allspice, cloves, cardamom, and salt in a medium saucepan set over medium heat. Cook, stirring, until the mixture begins to bubble and become fragrant, 5 to 7 minutes. Transfer the mixture to a medium bowl. Stir in the heavy cream. Whisk in the eggs and vanilla. 4. Transfer the filling to the prepared pie crust. Bake for 15 minutes. Reduce the oven temperature to 350°F and bake until the pie no longer jiggles in the center, 40 to 50 minutes. 5. Meanwhile, for the topping, in a medium saucepan set over medium-low heat, combine the brown sugar, butter, cream, and salt. Bring to a simmer and cook until thick and bubbly, 3 to 5 minutes. Remove the pan from the heat and stir in the vanilla and pecans. 6. Let the pie cool for 30 minutes before topping. The pie will settle and deflate slightly. That's great. 7. Check to see that the praline topping is still pourable. If it has hardened too much, heat it over low heat until just pourable, or microwave for 30 seconds. Pour the topping evenly over the pie. The topping may seem loose, but will thicken and harden as it cools. Let cool completely before serving. I like my pumpkin pie served cold, so I store my pie in the refrigerator until serving time. 8. The pie will last, well wrapped in the refrigerator, for up to 4 days.

PUMPKIN PECAN PRALINE CRUNCH PIE

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Mix together sugar, salt, cinnamon, ginger and cloves (pumpkin pie spice can be substituted for cinnamon, ginger, and cloves in equivalent amount).
• In a separate bowl beat eggs until they are blended.
• Beat the sweetened condensed milk into the eggs.
• Slowly beat in the pumpkin.
• Beat in the mixture of seasonings and sugar.
• Pour 1/2 of mixture into each uncooked deep dish pie shell.
• Cream brown sugar and butter together.
• Mix the pecans into the dry flour.
• Mix flour and pecans into the brown sugar butter mixture until well incorporated.
• Sprinkle half of praline crunch topping onto each pie.
• Bake at 425 degrees Fahrenheit for 15 minutes.
• Reduce temperature to 350 and continue baking for 35-45 minutes or until a knife inserted into the center of the pie comes out clean.

PRALINE PECAN PIE A LA VIRGINIA HOSPITALITY

Steps:

• Sort through pecans to select 1/2 cup of perfect pecan halves. Set aside until pie is otherwise ready for the oven.
• Preheat the oven to 400 degrees Fahrenheit.
• Mix corn syrup, sugar, milk, lightly beaten eggs, flour, vanilla, and salt and mix well.
• Stir in chopped pecans. Mix well.
• Pour into unbaked pie shell. Create decorative pattern with perfect pecan halves.
• Place pie on pizza pan to catch drips. Bake at 400 degrees Fahrenheit for 10 minutes.
• Reduce heat to 300 degrees Fahrenheit and bake for 30 minutes or until firm in the middle.
• Cool on wire rack.
• Refrigerate.

SOUTHERN BELLE CHOCOLATE PRALINE PECAN PIE

Steps:

• Preheat the oven to 400 degrees.
• Melt the butter and set aside.
• Beat the eggs in a large mixing bowl.
• Sift the brown sugar into the eggs (yes, sift) and mix well.
• Add the remaining ingredients except for the pecan halves and mix thoroughly.
• NOTE: If you don't want to add the 2 Tablespoons of alcohol, then increase the vanilla extract amount to 1 Tablespoon.
• Distribute the pie filling evenly between the 3 pie crusts, and decorate the tops of each pie with 6 pecan halves in a pinwheel pattern.
• Bake at 400 degrees for 15 minutes then reduce the heat to 350 degrees and bake for another 35 minutes.

APPLE PECAN PRALINE PIE

Steps:

• Preheat oven to 350 degrees.
• Prepare a 9" deep-dish pie plate.
• Set oven rack to lowest position.
• Prepare pie crust.
• Wrap in plastic wrap; refrigerate for at least 20 minutes.
• Roll out the pie dough into a 14" circle; fit into a 9" deep-dish pie pan; trim and flute the edge.
• Refrigerate the pie dough while preparing the pie ingredients.
• In a bowl, combine apples, pecans, cornstarch and cinnamon; spoon into the prepared pie shell.
• Cover completely with foil; bake for 45 minutes.
• Meanwhile, while pie is baking, stir together, eggs, sugar, cornsyrup, butter and vanilla until smooth.
• After baking for 45 mins, remove the foil from the baked pie.
• Slowly pour the sugar mixture over apples.
• Bake, uncovered for 55 mins, or until top is browned, and the filling is set.
• Cool on rack.
• Garnish with Pecan halves if desired.
• Serve with whipped cream or icecream.

AFTER-HOURS SOUTHERN PECAN PRALINE PIE

Steps:

• FOR THE DOUGH: Pulse flour, brown sugar and salt in food processor until blended. Add butter and pulse until flour is pale yellow and resembles coarse cornmeal, ten to fifteen 1-second pulses. (To do this by hand, grate frozen butter in large holes of box grater, then rub flour-coated pieces between your fingers until the flour turn pale yellow and coarse) Turn mixture inot a medium bowl.
• Using rubber spatula, fold 3 tablespoons water into flour mixture, then press against side of bowl, if mixture doesn't hold together, add one more tablespoons water. Squeeze dough together and flatten tnto a disk. Dust with flour, wrap in plastic and refrigerate at least 30 minutes or up to 2 days before rolling.
• Remove dough from refrigerator and let stand untl dough is malleable enough to roll out, but still cool, 10 -20 minutes. Adjust oven rack to middle position and heat to 375°F Roll dough on lightly floured surface into 12-inch circle. Roll dough over pin and unroll it even into a 9-inch glass pie plate. Fit dough into pie plate and flute edges. Refrigerate for 40 minutes, then freeze for 20 minutes.
• Line pie shell with two 12-inch pieces aluminum foil, fitting foil so that it hangs over edges of crust. Distribute 2 cups pie weights over foil, then bake until dough under foil dries out, 20-25 minutes. Carefully remove foil and weights, then continue to bake until crust is firmly set and lightly browned, 10-15 minutes. Remove pie shell from oven and set aside.
• (Shell can be cooled, wrapped tightly in plastic, and stored at room temperature for 1 day).
• FOR THE FILLING: Lower oven temperature to 275°F Place pie shell in oven if not still warm.
• Cook butter, brown sugar and salt together in medum saucepan over medium heat until sugar is melted and butter is absorbed, about 2 minutes. Remove from heat a d whisk in eggs, one at a time; whisk in corn syrup, vanilla and 2 tablespoons bourbon. Rerturn pan to medium heat and stir constantly until mixture is glossy and warm to touch, about 4 minutes. (Do not overheat; remove pan from heat if mixture starts to steam or bubble. Temperature should be about 130F) Remove pan from heat and stir in pecans and remaining bourbon.
• Pour mixture into warm shell and bake until center feels set yet soft, like gelatin, when pressed gently, 45-60 minutes. Cool pie completely on rack, at least 4 hours. (Pie can be refrigerated for up to 1 day) Serve pie at room temperature or warm it briefly in oven, topped with whipped cream or vanilla ice cream.

CREAMY PRALINE PECAN PIE

Steps:

• 1. Blend cool whip, cream cheese, and powdered sugar well with a mixer then chill.
• 2. Stir the pecans, coconut, and melted butter together, spread on a slightly greased cookie sheet, then drizzle with Caramel Sauce. Put in the oven and bake at 350 for 15-20 minutes or until brown (watch, so it doesn't burn).
• 3. As the pecan, coconut and butter mixtures is cooling, take your cream cheese mixture from the fridge and spread that into your pie crust.
• Then spoon the cooled pecan/coconut topping over the cream cheese, drizzle more Caramel Sauce on the top, and you're done!
• Keep refrigerated until ready to eat.

DIABETIC PECAN PRALINE PIE

Steps:

• In saucepan, melt butter, add pecans and bring to a boil. Cool.
• Add Splenda. Pour into crust.
• Combine pudding mix and milk. When thickened, add whipped topping. Spoon over pecan layer.
• Chill at least 2 hours or overnight.

PECAN PRALINE PIE

Steps:

• Cut flour and sugar into butter until crumbly.Add pecans.Press into the unbaked pie crust and bake at 375 for about 14 minutes,cool. Cook pudding according to directions on box add 1 teaspoon of the vanilla butter nut flavor.Pour into cooled pie shell. Cool and refrigerate.Add 1 teaspoon of the vanilla butter nut flavor to the cool whip stir gently. Spread or dallop on top of pie and garnish with pecan halves if desired.