Praline Pie
Indulge in the irresistible decadence of Praline Pie, a Southern-inspired dessert that combines buttery pecans, rich caramel, and a perfectly flaky homemade crust. This pie features a luscious filling made with brown sugar, heavy cream, and vanilla, enriched with silky egg yolks and generously studded with pecan halves for a nutty crunch. The crust is a work of art, crafted from scratch and baked to golden perfection, providing the ideal base for the gooey praline filling. With just the right balance of sweetness and texture, this dessert is perfect for holiday gatherings or a luxurious treat anytime. Serve slices with whipped cream or vanilla ice cream to elevate every bite of this caramel-pecan masterpiece. Search-friendly and made for celebrations, Praline Pie is a showstopper you'll want to bake again and again!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsalted butter (cold, diced)
- 2 tablespoons Granulated sugar
- 3 tablespoons Ice water
- 1.5 cups Light brown sugar
- 1 cup Heavy cream
- 0.5 cups Unsalted butter
- 1 teaspoon Vanilla extract
- 2 cups Pecan halves
- 4 Egg yolks
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 375°F (190°C).
In a medium mixing bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt. Add the cold, diced butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just holds together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Gently press the dough into the pan, trim any excess, and crimp the edges. Use a fork to poke holes in the bottom of the crust. Refrigerate it for another 15 minutes.
Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 5-8 minutes until the crust is lightly golden. Set aside to cool.
In a medium saucepan, combine the light brown sugar, heavy cream, and unsalted butter over medium heat. Stir frequently until the butter is melted and the mixture starts to bubble.
Remove the mixture from the heat and stir in the vanilla extract and salt. Allow it to cool slightly.
In a separate bowl, whisk the egg yolks. Slowly add a small amount of the warm caramel mixture to temper the eggs, whisking constantly. Gradually whisk the tempered eggs back into the saucepan with the caramel mixture.
Place the saucepan back on low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat.
Stir in the pecan halves until they are evenly coated with the caramel mixture.
Pour the pecan praline filling into the prepared pie crust, spreading it evenly. Bake in the preheated oven for 25 minutes, or until the filling is set.
Allow the pie to cool completely at room temperature before slicing. Serve as-is or with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
5746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 408.2 g | 523% | |
| Saturated Fat | 158.8 g | 794% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1364 mg | 455% | |
| Sodium | 796 mg | 35% | |
| Total Carbohydrate | 497.3 g | 181% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 335.1 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 502 mg | 39% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1616 mg | 34% | |
*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.
