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.
Ingredients
Units
Scale
- 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
Instructions
- Pre-heat oven to 400°F.
- 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.
- 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.
- Pour pecan filling into the cold pie crust. Arrange pecan halves on top of the pie in a decorative pattern.
- 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
