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My review
Praline Pie
Sandy
"This is the most delicious praline pie that will ever pass your lips! Delicious when served warm with whipped topping."
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Ingredients
servings 650Original recipe yields 10 servings (1 deep dish pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C) Line a deep dish pie pan with pastry dough. Line dough with foil, fill with uncooked beans or something similar (this will keep the sides from falling as it bakes). Bake for 10 minutes. Remove from the oven.
- Reduce oven temperature to 200 degrees F (95 degrees C).
- In a large sauce pan, combine pecans, brown sugar, white sugar, cream and butter. Cook until it reaches 230 degrees F (110 degrees C) on a candy thermometer.
- Remove foil and beans from pie shell. Pour praline mixture into pie shell.
- Bake at 200 degrees F (95 degrees C) for 20 minutes. I cover the edges of the pie with aluminum foil so crust won't burn. Serve warm with whipped topping, if desired.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 1011 Ratings
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Most helpful positive review
1/11/2011
So I followed the instructions and my crust was under baked and my filling was not set. I threw it back in for...15ish min. at 300. Maybe even a little longer. Left it out all night and then it ...
Most helpful critical review
4/14/2006
There is something wrong with the cooking times to this recipe. The crust was very underdone I had to then cook the pie for much longer to finish off the crust. then the candy had cooked too lon...
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1/11/2011
So I followed the instructions and my crust was under baked and my filling was not set. I threw it back in for...15ish min. at 300. Maybe even a little longer. Left it out all night and then it ...
12/13/2007
I made this as a treat for a holiday party I hosted. Some thought it was too sweet, which I could agree with, but I liked that. It lasted quite a few days (since one slice at a time was fulfilli...
10/9/2012
This pie is incredible, however, I did cook the crust longer, I also boiled the sugar mixture a little longer and I put the oven at 300*. I also have found that it sets up very well if you refri...
7/2/2006
My nine year old son made this recipe for our local 4th of July pie-baking contest last year and won a bronze medal! There was hardly any left over for us to try after all the judges had a "tast...
2/17/2003
Way to go, Sandy! Amazing! Awesome! Took me back to N'Awlins! Oh my God....!!!!!!!!
4/29/2011
Absolutely delicious! I made mini-pies in my cupcake tins and, while they needed to bake a bit longer than the recipe called for, they are amazing. One of the best recipes I've made in a long t...
2/23/2009
I love this pie. I had never tried praline pie and this recipe definitely made me want to try it again. Thanks!
4/14/2006
There is something wrong with the cooking times to this recipe. The crust was very underdone I had to then cook the pie for much longer to finish off the crust. then the candy had cooked too lon...
12/28/2018
It turned out really good. It was the only pecan recipe that I can make with splenda for my dad