PRALINE PUMPKIN PECAN PIE
My husband and I are not big fans of traditional pumpkin pie, but my mother and others are, so we must have pumpkin pie as one of the desserts at Thanksgiving. I decided to meet everyone halfway with this pumpkin pecan pie recipe and it was a hit. Now I bring it to Thanksgiving every year. My mother doesn't even feel the need to bake her own pumpkin pie! -Emily Reese, Glade Hill, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 21
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.
Nutrition Facts : Calories 684 calories, Fat 35g fat (11g saturated fat), Cholesterol 91mg cholesterol, Sodium 372mg sodium, Carbohydrate 89g carbohydrate (74g sugars, Fiber 5g fiber), Protein 10g protein.
PECAN PRALINE PEACH PIE
This has to be by far one of my favorite pies. I am not a huge pie fan but this is an awesome recipe that I've used for awhile now. Perfect to use up those in season peaches. A scoop of vanilla ice cream is also yummy on top of this pie but just awesome without as well!
Provided by Annamaria Settanni McDonald
Categories Fruit Desserts
Time 1h20m
Number Of Ingredients 14
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.
CREAMY PRALINE PECAN PIE
Had this at a restaurant and it was delicious. Made this pie for Thanksgiving and everyone raved about it. You must try this. You won't be disappointed.
Provided by clw721
Categories Dessert
Time 40m
Yield 1 pie
Number Of Ingredients 8
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.
Nutrition Facts : Calories 5932.2, Fat 476.7, SaturatedFat 206.7, Cholesterol 493.9, Sodium 3208.9, Carbohydrate 411.8, Fiber 28.8, Sugar 317.5, Protein 50
AFTER-HOURS SOUTHERN PECAN PRALINE PIE
Chopping the pecans with a knife will produce a fine dust that can cloud the resulting pie, instead, use a rolling pin to gently break the pecans into small, 1/2-inch pieces. Be sure to remove the pie from the oven when the center is set but still wobbly; residual heat will finish the job. The extra bourbon in this pie will please the adults at the table!!
Provided by Chef mariajane
Categories Pie
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 677.2, Fat 42.9, SaturatedFat 16.7, Cholesterol 140.4, Sodium 523.2, Carbohydrate 66, Fiber 2.9, Sugar 32.8, Protein 6.9
NEW ORLEANS PECAN PRALINE PIE
Make and share this New Orleans Pecan Praline Pie recipe from Food.com.
Provided by Susie in Texas
Categories Pie
Time 4h
Yield 1 9inch pie
Number Of Ingredients 10
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.
PECAN PRALINES
Provided by Food Network
Categories dessert
Time 30m
Yield 15 to 20 pralines
Number Of Ingredients 5
Steps:
- Combine all ingredients except the pecans in a heavy saucepan. Over medium heat stir mixture until it comes to a boil. Turn heat down to medium-low and continue to stir. Spoon mixture up on sides of pan to melt any sugar that hasn't melted.
- Cook until mixture reaches 238 to 241 degrees F on a candy thermometer or soft ball stage. Stir in the pecans. Remove from heat. Stir until the mixture begins to thicken and becomes creamy and cloudy. Drop onto parchment paper, buttered pan or buttered marble slab, using a spoon or ice cream scoop. Let cool.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
PUMPKIN PECAN-PRALINE PIE
This recipe for pumpkin pecan-praline pie is courtesy of chef Paul Bergeron.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes One 9-Inch Pie
Number Of Ingredients 13
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.
PRALINE PIE
I made this pie, which I found on the back of the package for a Nilla Wafer Crust, for the guys at my husband's work. My husband talked about how good it was for days!
Provided by ladypit
Categories Pie
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350.
- Brush the pie crust with the egg white.
- Put the pecans on a cookie sheet with sides.
- Put the crust and the pecans in the oven and bake for 5 minutes.
- (Or you can toast the pecans separately. I just found it faster to do it this way.) Melt the butter.
- Using a mixer on medium blend the melted butter, the brown sugar, the flour and the baking powder until well mixed.
- Add the egg and vanilla and mix well.
- Stir in 3/4 cup of the pecans.
- This will be very thick.
- Put it into the prepared crust.
- Sprinkle with the remaining 1/4 cup pecans.
- Bake at 350 for 30-35 minutes or until the filling is set in the center.
- Cool it completely.
- Put the whipped cream on top as garnish.
- Store in the refrigerator until you are ready to serve it.
APPLE PECAN PRALINE PIE
Make and share this Apple Pecan Praline Pie recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Pie
Time 2h10m
Yield 1 9inch deep dish pie
Number Of Ingredients 11
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.
Nutrition Facts : Calories 5275.2, Fat 268, SaturatedFat 75.2, Cholesterol 1029.2, Sodium 2311.8, Carbohydrate 717.8, Fiber 45.2, Sugar 403.3, Protein 54.4
PRALINE PECAN PIE A LA VIRGINIA HOSPITALITY
This is a tasty pecan chess pie, but its custard is the color and taste of pralines, and it is a little less intense than Dark Pecan Pie - Virginia Hostess Style (although DH prefers the "dark" version). This recipe came from Virginia Hospitality by the Junior League of Hampton Roads. It took my pie 60 minutes in the oven. Be sure to put pie pan on pizza pan to catch any spillage. I added the perfect pecan halves just before baking; they improve the look of the pie for entertaining. I learned through ZWT5 that the French created the PECAN PIE after settling in New Orleans and being introduced to the pecan by the Natives, so it is considered a Creole dish.
Provided by KateL
Categories Dessert
Time 50m
Yield 1 9-inch pie, 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 517.6, Fat 24.1, SaturatedFat 4.2, Cholesterol 50.8, Sodium 195.7, Carbohydrate 74.5, Fiber 2.8, Sugar 37.3, Protein 6.1
EASY PRALINE PECAN FUDGE
Nothing beats the flavors of candied pecans and buttery caramel in this easy fudge - an indulgent dessert that tastes just like praline candy.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 64
Number Of Ingredients 6
Steps:
- Spray bottom and sides of 8-inch square pan with cooking spray. In 3-quart saucepan, cook brown sugar, 3/4 cup butter and the milk over medium heat about 2 minutes, stirring constantly, until butter is melted and sugar is dissolved. Heat to full rolling boil; boil and stir 1 minute. Remove from heat.
- Add powdered sugar and bourbon. Beat with electric mixer on low speed 1 minute. On medium speed, beat 10 minutes or until mixture begins to hold its shape and is warm to the touch. Quickly stir in pecans.
- Spread in pan. Refrigerate 2 hours or until firm. Cut into 8 rows by 8 rows. Store tightly covered at room temperature.
Nutrition Facts : Calories 90, Carbohydrate 15 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 25 mg
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