Perfect Pecan Praline Pie

This heirloom-quality dessert combines the buttery richness of traditional pecan pie with the caramelized magic of New Orleans pralines, creating a dessert experience that's simultaneously familiar and extraordinary. Whether you're a seasoned baker or trying your hand at pie-making for the first time, this southern pecan praline pie recipe will quickly become your signature dessert for gatherings year-round.

No ratings yet

Print Pin

Course: Dessert

Cuisine: American, Southern

Keyword: Pecan Pie, Praline, Thanksgiving, Holiday Dessert, Southern Dessert

Prep Time: 30

Cook Time: 1

Cooling Time: 3

Total Time: 5

Servings: slices

Calories: 575kcal

Equipment

9-inch Pie Dish
Pastry Cutter
Parchment Paper
Pie Weights
Baking Sheet
Saucepan

Ingredients

Flaky Pie Crust

1½ cups all-purpose flour substitute with gluten-free flour blend if needed
½ teaspoon salt
1 tablespoon granulated sugar
½ cup cold unsalted butter cubed (use European-style butter for extra richness)
4-6 tablespoons ice water

Praline Filling

1½ cups pecan halves preferably fresh, Southern-grown pecans
½ cup pecan pieces for texture
3 large eggs room temperature
1 cup dark brown sugar firmly packed
¾ cup pure cane syrup or dark corn syrup
2 tablespoons premium bourbon optional, can substitute with 1 teaspoon vanilla extract
¼ cup unsalted butter melted
½ teaspoon kosher salt
1 teaspoon pure vanilla extract
1 tablespoon all-purpose flour
2 tablespoons heavy cream

Praline Topping

½ cup dark brown sugar
¼ cup heavy cream
2 tablespoons unsalted butter
¼ teaspoon salt
½ teaspoon vanilla extract
½ cup chopped pecans

Instructions

Prepare the Pie Crust
In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and cut in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Slowly add ice water, one tablespoon at a time, stirring with a fork until the dough just comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Blind Bake the Crust
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about ⅛-inch thickness and transfer to a 9-inch pie dish. Trim and crimp edges decoratively. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and paper, and bake for another 5 minutes until just beginning to color.
Toast the Pecans
Spread pecan halves and pieces on a baking sheet and toast in the oven for 8-10 minutes at 350°F (175°C) until fragrant and slightly darkened. Watch carefully as they can burn quickly! Allow to cool completely before using.
Prepare the Filling
In a large mixing bowl, whisk eggs until frothy. Add brown sugar, cane syrup, melted butter, salt, vanilla extract, bourbon (if using), and flour. Whisk until well combined and smooth. Stir in heavy cream and 1 cup of the toasted pecans.
Assemble and Bake
Pour the filling into the par-baked crust. Arrange the remaining pecan halves decoratively on top. Cover the edge of the crust with foil or a pie shield to prevent over-browning. Bake at 350°F (175°C) for 45-50 minutes, or until the filling is set around the edges but still slightly jiggly in the center (internal temperature should reach 200°F).
Prepare the Praline Topping
While the pie is cooling, make the praline topping. In a small saucepan, combine brown sugar, heavy cream, butter, and salt. Bring to a simmer over medium heat, stirring constantly. Cook for about 3 minutes until slightly thickened. Remove from heat and stir in vanilla extract and chopped pecans.
Finish the Pie
When the pie has cooled for about 15 minutes but is still warm, carefully spoon the praline topping over the surface, allowing it to drip down between the arranged pecans. Allow the pie to cool completely for at least 3 hours or overnight before slicing.

Notes

For an extra flaky crust, freeze your butter for 15 minutes before cutting it into the flour.

Brush the bottom of the par-baked crust with a thin layer of egg white to prevent a soggy bottom.

Toasting the pecans enhances their natural oils and flavor significantly.

For the perfect praline consistency, the mixture should coat the back of a spoon but still be pourable.

Refrigerate the pie for 30 minutes before serving to make slicing cleaner and more precise.

Nutrition

Tried this recipe?FOLLOW ME @TastyDailyMeals and PIN this recipe