Praline Pecan Pie

My husband is from Alabama and when his parents get a chance to visit the southern part of the state they always bring me back some goodies from Priester’s Pecans. I usually have to hide them from my husband otherwise he’ll eat them all and I’d never get a chance to bake with them. He is obsessed with them, I’ve seen him polish off a 1/2 lb bag in a day. The struggle of finding a good hiding spot in our tiny condo is real. Luckily I was able to squirrel away a bag so I could make this praline pecan pie!

I love a good pie, but a good pecan pie is just delightful. The texture is the best part- the ooey gooey filling and crunchy toasted pecans —so good! Plus it only takes a few minutes to put together if you use a frozen pie crust (I promise not to tell!)! One of my secrets to a good pecan pie is to use toasted pecans for the filling,. Just toast your chopped pecans by spreading them on a baking tray and baking them for 8-10 minutes at 350°F in the oven. 

I also use praline spread to give it that extra roast-y toasty nutty flavor.  Praline spread is basically candied nuts that are ground down into a paste. It adds a nice caramel and nutty flavor to the pie! If you can’t get your hands on praline spread, you can use Nutella or even almond butter.

If you make this pie be sure to tag me @milkandcardamom on social media! 

Praline Pecan Pie

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• Author: Milk and Cardamom
• Total Time: 1 hour 10 minutes
• Yield: 9 1x
• Diet: Vegetarian

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Description

Pecan pie leveled up with toasted pecans and praline spread to give it an extra roasty, toasty, nutty flavor! Makes one 9-inch pie.

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Ingredients

Units USM Scale 1x2x3x

• 1 nine inch pie crust (frozen or homemade)
• 1/4 cup granulated sugar
• 1/2 cup dark brown sugar
• 1/2 cup light corn syrup
• 1/4 cup praline spread or almond butter
• 3 eggs (or 2 tbsp cornstarch plus 3 flax eggs)
• 2 tbsp unsalted butter, melted
• 2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1 1/3 cup chopped pecans, toasted
• 1 cup pecan halves

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Instructions

1. Pre-heat oven to 400°F.
2. Carefully roll out pie crust and line a 9-inch pie pan with the dough. Use a knife to cut off any overhanging crust. Use a fork to prick the pie a few times to prevent the crust from bubbling up in the oven. Place in the freezer while you make the filling.
3. In a medium bowl, whisk together sugar, brown sugar, corn syrup, praline spread, eggs, butter, vanilla, salt, and cinnamon until smooth. Fold in chopped pecans.
4. Pour pecan filling into the cold pie crust. Arrange pecan halves on top of the pie in a decorative pattern.
5. Bake pie for 10 minutes at 400°F and then turn down the temperature to 325°F and bake for 60- 70 minutes. Cool pie on a rack and serve while warm!

• Prep Time: 10 mins
• Cook Time: 60 mins
• Category: Dessert
• Cuisine: American

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