Praline Pecan Pie a La Virginia Hospitality
Indulge in southern decadence with Praline Pecan Pie à la Virginia Hospitality, a show-stopping dessert that combines the classic flavors of pecan pie with a rich, buttery praline topping. This recipe starts with a flaky 9-inch pie crust, filled with a luscious blend of dark corn syrup, eggs, and vanilla, ensuring a perfectly set yet delightfully gooey filling. Toasty pecan halves rise naturally to form a decorative top layer during baking, crowned with a warm praline sauce made from brown sugar, heavy cream, and chopped pecans. Perfect for holidays, potlucks, or any special occasion, this irresistible pie is best served with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. Whether you're a fan of traditional southern desserts or simply love the caramelized crunch of pecans, this recipe offers the ultimate sweet treat experience.
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Recipe Information
Ingredients
- 1 9-inch crust Unbaked pie crust
- 1 cup Granulated sugar
- 1 cup Dark corn syrup
- 1 cup Unsalted butter
- 3 large Eggs
- 1.5 teaspoons Vanilla extract
- 0.25 teaspoon Salt
- 1.5 cups Pecan halves
- 0.5 cup Brown sugar
- 0.25 cup Heavy cream
- 0.5 cup Chopped pecans
Instructions
Preheat your oven to 350°F (175°C).
Prepare the 9-inch pie crust by placing it into a pie pan. Trim and flute the edges as desired. Set aside.
In a medium saucepan over medium heat, combine granulated sugar, dark corn syrup, and 3/4 cup of unsalted butter. Stir until the butter is melted and the mixture is smooth. Remove from heat and let cool slightly.
In a separate bowl, whisk together eggs, vanilla extract, and salt. Slowly stream the slightly cooled sugar mixture into the eggs, whisking constantly to prevent cooking the eggs. Once combined, set aside.
Scatter the pecan halves evenly across the bottom of the prepared pie crust.
Carefully pour the filling mixture over the pecans. The pecans will float to the top naturally, creating a decorative layer.
Place the pie on the center rack of the preheated oven and bake for 50-60 minutes, or until the filling is set but still slightly jiggly in the center. If the crust begins to brown too quickly, cover the edges with foil mid-baking.
While the pie is baking, prepare the praline topping. In a small saucepan, melt 1/4 cup of butter over medium heat. Add brown sugar and heavy cream, stirring until the mixture is smooth and starts to thicken (about 2-3 minutes). Remove from heat and stir in the chopped pecans. Let the mixture cool slightly.
Once the pie is baked, remove it from the oven and let it cool for 10 minutes. Carefully spoon the praline topping over the top of the pie to create a glossy, nutty layer.
Let the pie cool completely before slicing and serving. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate dessert experience.
Nutrition Facts
Calories |
5737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 371.5 g | 476% | |
| Saturated Fat | 106.6 g | 533% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 1980 mg | 86% | |
| Total Carbohydrate | 602.8 g | 219% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 460.2 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 355 mg | 27% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1407 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
