Southern Pecan Praline Pie



1 9" Deep dish uncooked pastry shell

1 Tbsp Milk

2 tablespoons dark brown sugar  



8 tablespoons unsalted butter (1-stick), cut into 1-inch pieces 

3/4 cup packed dark brown sugar  

1 teaspoon table salt  

3 large eggs  

3/4 cup dark corn syrup  

1 tablespoon vanilla extract  

4 tablespoons bourbon  

2 whole pecans, toasted, coarsely chopped


Brush the pastry with the milk and then sprinkle with the brown sugar. Prick astry shell bottom and sides with a fork. Bake in a 350 degree F Oven for 20-25 minutes in center of oven until golden brown. Remove pie shell from oven and set aside

For the filling: Lower oven temperature to 275 degrees. Place pie shell in oven if not still warm.

Cook butter, brown sugar, and salt together in medium saucepan over medium heat until sugar is melted and butter is absorbed, about 2 minutes. Remove from heat and whisk in eggs, one at a time; whisk in corn syrup, vanilla, and 2 tablespoons bourbon. Return 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 130 degrees.) 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 gently pressed, 45 to 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



8 servings


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