This is the most delicious praline pie that will ever pass your lips! Delicious when served warm with whipped topping.

Sandy
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

650.1 calories; 3.5 g protein; 54.3 g carbohydrates; 81.4 mg cholesterol; 135.5 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/12/2011
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 was set. I did have left over filling because I didn't have a deep dish crust and I put it over ice cream. Amazing. I topped it with whip cream with a little chocolate Godiva liquor and a little sugar. I am certain it would have gone great with the pie. My dog ate the entire thing off the counter. Lame. I will have to do it again lol. Read More
(11)

Most helpful critical review

Rating: 1 stars
04/14/2006
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 long. i would prebake the crust longer next time Read More
(1)
12 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
01/12/2011
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 was set. I did have left over filling because I didn't have a deep dish crust and I put it over ice cream. Amazing. I topped it with whip cream with a little chocolate Godiva liquor and a little sugar. I am certain it would have gone great with the pie. My dog ate the entire thing off the counter. Lame. I will have to do it again lol. Read More
(11)
Rating: 4 stars
01/12/2011
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 was set. I did have left over filling because I didn't have a deep dish crust and I put it over ice cream. Amazing. I topped it with whip cream with a little chocolate Godiva liquor and a little sugar. I am certain it would have gone great with the pie. My dog ate the entire thing off the counter. Lame. I will have to do it again lol. Read More
(11)
Rating: 4 stars
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 fulfilling) which was great! Read More
(7)
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Rating: 5 stars
10/09/2012
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 refrigerate it after it is cooked and has cooled just know that when you heat up a slice in the microwave it doesn't take very long. This is great served with vanilla ice cream! It really does taste like a prailine. My husband's favorite! Read More
(5)
Rating: 5 stars
07/03/2006
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 "taste" but it was like eating carmel! He is making it again this year...hope for a gold. Read More
(2)
Rating: 5 stars
02/18/2003
Way to go Sandy! Amazing! Awesome! Took me back to N'Awlins! Oh my God....!!!!!!!! Read More
(2)
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Rating: 4 stars
02/24/2009
I love this pie. I had never tried praline pie and this recipe definitely made me want to try it again. Thanks! Read More
(1)
Rating: 1 stars
04/14/2006
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 long. i would prebake the crust longer next time Read More
(1)
Rating: 5 stars
04/29/2011
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 time. Read More
(1)
Rating: 5 stars
12/28/2018
It turned out really good. It was the only pecan recipe that I can make with splenda for my dad Read More