In the realm of delectable treats, few desserts can rival the allure of praline pie. This Southern classic combines the velvety smoothness of creamy custard with the irresistible crunch of caramelized pecans, creating a symphony of flavors that dances on the palate. Whether you're a seasoned baker or a novice in the kitchen, embarking on the journey to craft the perfect praline pie can be both rewarding and delightful. With careful attention to detail and a touch of culinary enthusiasm, you can create a masterpiece that will leave your taste buds begging for more.
Let's cook with our recipes!
PRALINE PUMPKIN PIE II
This fantastic recipe has been in my family for years. Its spicy custard filling with praline crust complements any holiday meal. You may substitute evaporated milk for the cream, if you prefer.
Provided by MFDay
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees F (230 degrees C.) In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie shell. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C.)
- In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked shell.
- Bake in the preheated oven for 40 to 45 minutes, or until filling is set.
Nutrition Facts : Calories 359.3 calories, Carbohydrate 42.4 g, Cholesterol 73.9 mg, Fat 20 g, Fiber 2.2 g, Protein 4.6 g, SaturatedFat 8 g, Sodium 394 mg, Sugar 28 g
PRALINE PUMPKIN PECAN PIE
My husband and I are not big fans of traditional pumpkin pie, but my mother and others are, so we must have pumpkin pie as one of the desserts at Thanksgiving. I decided to meet everyone halfway with this pumpkin pecan pie recipe and it was a hit. Now I bring it to Thanksgiving every year. My mother doesn't even feel the need to bake her own pumpkin pie! -Emily Reese, Glade Hill, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 325°. In a large bowl, mix crushed cookies, pecans, brown sugar and salt; stir in butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 5-7 minutes. Cool on a wire rack., For filling, in a large bowl, beat eggs, pumpkin, milk, spices and salt. Pour into crust. Bake on a middle oven rack until center is set, 50-60 minutes. Cool on a wire rack 1 hour., For topping, in a large heavy saucepan, combine brown sugar, cream, corn syrup, butter and vinegar. Bring to a boil over medium heat. Cook and stir until a candy thermometer reads 240° (firm-ball stage), stirring occasionally. Remove from heat; stir in pecans and vanilla. Pour over pie immediately. Refrigerate at least 4 hours or overnight.
Nutrition Facts : Calories 684 calories, Fat 35g fat (11g saturated fat), Cholesterol 91mg cholesterol, Sodium 372mg sodium, Carbohydrate 89g carbohydrate (74g sugars, Fiber 5g fiber), Protein 10g protein.
PRALINE PUMPKIN PIE I
This is an easy pumpkin pie that everyone loved at a church dinner. Different from the same old filling. It has a layer of pralines on the bottom of the pie shell, and then is filled with a stove top cooked filling. Garnish with whipped topping and chopped pecans.
Provided by Loye Schulthess
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 13
Steps:
- Melt the butter or margarine in a saucepan, and stir in the 1/2 cup chopped pecans and brown sugar. Cook until bubbly. Spread over the bottom of cooled pie shell.
- Combine custard mix, white sugar, and spices in a 2 quart saucepan. Stir in evaporated milk, milk, and pumpkin puree. Cook while stirring until bubbly. Cover, and cool for 10 minutes.
- Pour pumpkin custard filling into pie shell, and chill until firm.
Nutrition Facts : Calories 330.4 calories, Carbohydrate 40.1 g, Cholesterol 23 mg, Fat 18 g, Fiber 2.6 g, Protein 4.4 g, SaturatedFat 7 g, Sodium 347.9 mg, Sugar 28.7 g
PRALINE PUMPKIN PIE
Meet the Cook: For me, baking is a relaxation rather than a chore. This is one of my favorites, a dessert I adapted from a neighbor's recipe for praline chocolate pie. The house my husband and I live in is in the suburbs, overlooking fields. -Sandra Haase, Baltimore, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the pecans, sugar and butter; press onto the bottom of pie shell. Prick sides of pastry with a fork. Bake at 450° for 10 minutes. Cool on a wire rack for 5 minutes. Reduce heat to 350°., For filling, combine the eggs, sugar, flour and spices in a large bowl; stir in pumpkin. Gradually add cream. Pour into pastry shell. If desired, sprinkle chopped pecans on top. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. , Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 344 calories, Fat 16g fat (8g saturated fat), Cholesterol 95mg cholesterol, Sodium 279mg sodium, Carbohydrate 45g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.
NEW ORLEANS PECAN PRALINE PIE
Make and share this New Orleans Pecan Praline Pie recipe from Food.com.
Provided by Susie in Texas
Categories Pie
Time 4h
Yield 1 9inch pie
Number Of Ingredients 10
Steps:
- Fill a large heavy duty pot with water and bring water to a boil.
- Remove paper label from condensed milk can.
- Immerse the unopened condensed milk can into the boiling water.
- Reduce heat to medium and cover pot with lid.
- Cook for 3 hours.
- Occasionally check pot to make sure it doesn't boil dry.
- Remove can from water with tongs.
- Place in freezer for one hour, to cool.
- Combine slightly beaten eggs with syrup, sugar, margarine, vanilla and salt.
- Mix well.
- Add chopped pecans and mix well, again.
- Pour pecan pie mixture into unbaked pie shell.
- Bake@ 350 degrees for 50-55 minutes.
- Filling is done when knife inserted near the center comes out clean.
- When done, remove pie from oven and let cool for 1 hour.
- Open cooled condensed milk can.
- Empty contents into small bowl and stir well.
- Pour the carmelized milk onto the top of the pecan pie and spread over the pie.
- Garnish with pecan halves (optional).
- Serve with whipped topping (optional).
- (note) if salted pecans are used, omit the 1/8 tsp.
- of salt from the recipe.
PEACH PRALINE PIE
Clarice Schweitzer of Sun City, Arizona gives peach pie a delightful twist with a nutty layer beneath and atop the sliced fruit. "It's a dessert that always draws compliments!" she reports.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the peaches, 1/4 cup sugar, tapioca and lemon juice; let stand for 15 minutes. , In a small bowl, combine the flour, nuts and remaining sugar; cut in butter until crumbly. Sprinkle a third of the crumbs into pie shell. Add peach mixture; sprinkle with remaining crumbs. , Bake at 450° for 10 minutes. Reduce heat to 350°; bake for 30 minutes or until the peaches are tender and topping is golden brown. Serve with whipped cream or ice cream if desired.
Nutrition Facts :
PRALINE PIE
I made this pie, which I found on the back of the package for a Nilla Wafer Crust, for the guys at my husband's work. My husband talked about how good it was for days!
Provided by ladypit
Categories Pie
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350.
- Brush the pie crust with the egg white.
- Put the pecans on a cookie sheet with sides.
- Put the crust and the pecans in the oven and bake for 5 minutes.
- (Or you can toast the pecans separately. I just found it faster to do it this way.) Melt the butter.
- Using a mixer on medium blend the melted butter, the brown sugar, the flour and the baking powder until well mixed.
- Add the egg and vanilla and mix well.
- Stir in 3/4 cup of the pecans.
- This will be very thick.
- Put it into the prepared crust.
- Sprinkle with the remaining 1/4 cup pecans.
- Bake at 350 for 30-35 minutes or until the filling is set in the center.
- Cool it completely.
- Put the whipped cream on top as garnish.
- Store in the refrigerator until you are ready to serve it.
GEORGIA PEACH AND PRALINE PIE
Make and share this Georgia Peach and Praline Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h10m
Yield 1 9inch pie
Number Of Ingredients 13
Steps:
- Sprinkle 1 teaspoon flour over pie crust; set aside.
- Add 3 tablespoons flour, sugar, salt, nutmeg, corn syrup and eggs to a mixing bowl; beat at medium speed with an electric mixer for 1 minute.
- Fold in peaches and 1/4 cup melted butter.
- Pour mixture into piecrust.
- Mix together the remaining flour and brown sugar in another bowl.
- Cut in 2 tablespoons butter using a pastry blender, until the mixture resembles coarse crumbs; add chopped pecans and stir.
- Sprinkle crumb mixture evenly over peach filling.
- Bake at 375° for 45-50 minutes or until center of pie is set (cover crust edges with foil after 35 minutes to prevent over browning).
APPLE PRALINE PIE
An apple pie loaded with the sweet flavors of brown sugar, spices and pecans.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 8
Number Of Ingredients 14
Steps:
- In medium bowl, mix 2 2/3 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 10-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- In large bowl, mix granulated sugar, 2/3 cup of the pecans, 1/3 cup flour, the cinnamon, nutmeg and 1/4 teaspoon salt. Add apples; toss to coat. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over apples. Trim overhanging edge of pastry 1/2 inch from rim of pie plate.
- Roll other round of pastry into 11-inch round. Fold into fourths and cut slits so steam can escape. Unfold pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 50 to 60 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking.
- In 1-quart saucepan, place brown sugar, remaining 1/3 cup pecans and the half-and-half. Cook over low heat, stirring constantly, until sugar is melted. Spread over hot pie. Serve warm.
Nutrition Facts : Calories 645, Carbohydrate 79 g, Cholesterol 10 mg, Fiber 4 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 400 mg
GINGERSNAP SWEET POTATO PRALINE PIE
This luscious mix of sweet potatoes, spices and nuts is like serving pecan pie and sweet potato pie together. Bake it and watch everyone devour it. -Emily Hobbs, Ozark, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. In a small bowl, mix crushed cookies and melted butter. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool on a wire rack., Increase oven setting to 375°. In a large bowl, cream butter and 1 cup brown sugar until light and fluffy. Beat in sweet potatoes, spices and salt until blended. Beat in egg yolks, milk and vanilla. Pour into crust., Arrange pecans over filling; sprinkle with remaining brown sugar. Bake 30-35 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool completely on a wire rack. Refrigerate at least 2 hours before serving., In a small bowl, beat cream until it begins to thicken. Add maple syrup; beat until stiff peaks form. Serve with pie.
Nutrition Facts : Calories 659 calories, Fat 39g fat (17g saturated fat), Cholesterol 140mg cholesterol, Sodium 353mg sodium, Carbohydrate 74g carbohydrate (49g sugars, Fiber 4g fiber), Protein 7g protein.
APPLE PRALINE PIE
You can make this pie without the nuts if you prefer, and it is still very delicious. It's great with a scoop of vanilla ice cream. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Sprinkle with vinegar. Gradually add water, tossing with a fork until dough forms a ball., Divide dough in half so that one portion is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge., In a large bowl, toss apples with the ginger ale, lemon juice and vanilla. Combine the sugar, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Spoon into crust; dot with butter., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 400° for 55-65 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary., Meanwhile, in a small saucepan over medium heat, melt butter. Stir in brown sugar; cook and stir until mixture comes to a boil and sugar is dissolved. Stir in pecans; cook 1 minute longer. Remove from the heat; stir in cream and vanilla. Immediately pour over pie. Bake 3-5 minutes longer or until topping is bubbly. Cool on a wire rack.
Nutrition Facts :
PRALINE-PUMPKIN PIE
Steps:
- Preheat oven to 275 degrees. Place praline paste in a bowl for an electric mixer. Add sugar and beat, using the paddle attachment, until well combined.
- Sift cinnamon, ginger, cardamom and clove together and add to praline mixture with salt. Mix to combine. Add eggs, one at a time, making sure each one is well incorporated before adding the next.
- Add pumpkin and mix until smooth, scraping the bowl well with a rubber spatula. With mixer running, gradually pour in milk and cream. Mix until well combined. Divide the mixture between the two pie shells. Bake until filling is set, 1 to 1 1/2 hours. Remove from oven and place on a rack to cool.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 19 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 421 milligrams, Sugar 26 grams, TransFat 0 grams
COCONUT PRALINE DREAM PIE
This pie recipe was given to me years ago from a good friend of mine. A very light but delicious dessert. The nuts, butter and sugar or delicious on the bottom of the crust. Enjoy!!
Provided by zapfj
Categories Dessert
Time 16m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Thaw pie crust and bake according to directions on box; let cool.
- Heat nuts, butter and sugar until it comes to a boil. Boil exactly 30 seconds and spread on bottom of baked crust; cool.
- Beat whipped topping mix, 1 cup milk, and vanilla with electric mixer on high for 6 minutes or until it thickens and forms peaks.
- Add remaining 1 1/2 cup milk and instant pudding mix. Blend on low speed. Beat on high speed for 2 minutes, scraping bowl occasionally.
- Stir in 1 cup coconut. Spoon into shell.
- Cool at least 4 hours or overnight in refrigerator.
Nutrition Facts : Calories 549.4, Fat 33, SaturatedFat 15.2, Cholesterol 10.7, Sodium 730.9, Carbohydrate 59.1, Fiber 3.3, Sugar 41.6, Protein 6.6
HOLIDAY PRALINE DELITE PIE
Pie with a vanilla pudding filling and a pecan layer on the bottom.
Provided by Kathy Mowery
Categories Desserts Specialty Dessert Recipes Praline Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Heat butter or margarine with brown sugar and nuts in a saucepan until melted. Spread in the bottom of the baked pie shell. Bake at 450 degrees F (230 degrees C) for 5 minutes. Cool.
- Prepare vanilla pudding mix with milk as directed for a pie; cool for 5 minutes, stirring occasionally. Measure 1 cup, cover with waxed paper, and chill thoroughly. Pour remainder into pie shell. Chill.
- Fold 1/3 cup whipped topping into the 1 cup reserved pudding. Spread over nuts in pie shell. Chill. Garnish with remaining whipped topping and chopped pecans.
Nutrition Facts : Calories 429.9 calories, Carbohydrate 44.7 g, Cholesterol 27.7 mg, Fat 26.7 g, Fiber 0.8 g, Protein 4.8 g, SaturatedFat 14.2 g, Sodium 455.6 mg, Sugar 33.7 g
BUTTERSCOTCH-PRALINE CREAM PIE
Evoke memories of puddings, candies, and other childhood comforts with this lush butterscotch dessert. Its grown-up look and taste are derived from browned butter and brown sugar in the filling and jewel-like shards of hazelnut praline scattered on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 11
Steps:
- On a lightly floured work surface, roll pate brisee to 1/8-inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
- Preheat oven to 375 degrees. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, 15 to 18 minutes. Carefully remove weights and parchment. Bake until crust is golden brown, 12 to 15 minutes. Let cool completely on a wire rack. (Crust can be stored overnight.)
- Melt butter in a medium saucepan over medium heat until butter browns. Stir in sugar until it dissolves, about 5 minutes. Slowly pour 1 cup cream down the side of the pan, stirring constantly until smooth (caramel will bubble). Remove from heat.
- Whisk cornstarch, salt, and milk in a small bowl until smooth. Whisk into butter mixture until well combined. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes total (about 2 minutes after it comes to a boil.)
- Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to the saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
- Immediately remove from heat, and stir in vanilla. Let custard cool in saucepan on a wire rack, whisking occasionally, for 10 minutes.
- Pour custard into piecrust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
- Whisk remaining 1 cup cream until stiff peaks form. Reserve 2 tablespoons praline, and fold remaining praline into cream. Spread cream over pie, and sprinkle reserved praline on top. Serve immediately.
SPICED PUMPKIN PIE WITH HAZELNUT PRALINE
Categories Nut Dessert Bake Thanksgiving Spice Pumpkin Fall Hazelnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 28
Steps:
- For praline:
- Line rimmed baking sheet with foil. Mix 1/3 cup water and cream of tartar in small saucepan. Add sugar; stir over low heat until sugar dissolves. Increase heat; boil without stirring until golden, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 11 minutes. Add nuts; swirl to combine. Pour praline onto baking sheet, spreading with metal spatula. Cool.
- Break praline into chunks; grind half finely in processor. Reserve powder for filling and remaining chunks for garnish. (Can be made 5 days ahead. Store in airtight container at room temperature.)
- For crust:
- Blend flour, sugar, and salt in processor. Add shortening and butter; cut in using on/off turns until mixture resembles coarse meal. Transfer to medium bowl. Mix 2 tablespoons ice water and vinegar in small bowl and add to flour mixture. Stir until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 45 minutes.
- Roll out dough on floured surface to 14-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 3/4 inch. Turn edges under; crimp. Freeze 45 minutes.
- Preheat oven to 400°F. Bake crust until edges begin to brown, pressing with back of fork if crust bubbles, about 12 minutes. Remove crust from oven. Reduce oven temperature to 350°F.
- Meanwhile, prepare filling:
- Whisk praline powder, pumpkin, and next 10 ingredients in medium bowl to blend.
- Pour filling into warm crust. Bake until filling is puffed around edges and just set in center, about 45 minutes. Transfer pie to rack; cool. (Can be made 1 day ahead. Cover loosely and chill.)
- For topping:
- Beat cream and sugar in bowl until peaks form. Transfer cream to pastry bag fitted with large star tip. Pipe rosettes around top edge of pie. Garnish with praline chunks.
PRALINE PIE
This is the most delicious praline pie that will ever pass your lips! Delicious when served warm with whipped topping.
Provided by Sandy
Categories Desserts Specialty Dessert Recipes Praline Recipes
Yield 10
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 650.1 calories, Carbohydrate 54.3 g, Cholesterol 81.4 mg, Fat 48.9 g, Fiber 2.3 g, Protein 3.5 g, SaturatedFat 20.4 g, Sodium 135.5 mg, Sugar 43 g
PRALINE SWEET POTATO PIE
Adding a pleasant crunch, praline crumbles contrast perfectly with the smooth sweet potato filling in this recipe. It's a fun, festive update on a classic Southern dessert. -Carol Gillespie, Chambersburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Line a 15x10x1-in. pan with waxed paper; set aside. For praline crumbles, in a large saucepan over medium heat, combine the sugar, brown sugar, cream and butter. Cook and stir until sugar is dissolved. Stir in pecans., Bring to a boil; cook and stir until a candy thermometer reads 238° (soft-ball stage), about 10 minutes. Remove from the heat. Add vanilla; stir for 2-3 minutes or until mixture thickens slightly and begins to lose its gloss. Quickly drop by heaping tablespoonfuls onto prepared pan. Let stand at room temperature until set. Coarsely chop., Unroll pastry into a 9-in. pie plate; flute edges. Sprinkle 1 cup praline crumbles into pastry. Place the sweet potatoes, egg yolks, sugar, milk, cream, butter, extract and spices in a food processor. Cover and process just until blended. Pour into crust., Bake at 450° for 15 minutes. Reduce heat to 350°. Bake 30-35 minutes longer or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary., Cool on a wire rack. Garnish with whipped cream and remaining praline crumbles.
Nutrition Facts :
RASPBERRY-PISTACHIO ICE CREAM PIE WITH ALMOND PRALINE
Steps:
- Make crust:
- Preheat oven to 325°F. Butter 9-inch-diameter glass pie dish. Mix cookie crumbs and melted butter in medium bowl until evenly moistened. Press crumb mixture onto bottom and up sides of prepared dish. Bake until crust is firm and crisp to touch, about 10 minutes. Cool completely.
- Make praline:
- Line baking sheet with foil; oil lightly. Stir sugar in heavy medium skillet over medium-low heat until sugar begins to melt, about 8 minutes. Increase heat to medium-high and cook until sugar turns into deep golden syrup, stirring occasionally, about 4 minutes. Stir in almonds. Immediately pour praline onto foil-lined baking sheet; spread with wooden spoon. Let stand until praline is cool and firm, about 30 minutes. Cut praline into 1/2-inch pieces. Transfer half of praline pieces to processor; grind until powder forms. Reserve remaining praline pieces for topping.
- Spread 1 pint pistachio ice cream gently and evenly in cooled crust (crust is fragile). Sprinkle 1/4 cup praline powder over. Spread raspberry gelato evenly over. Sprinkle remaining praline powder over. Leaving 1 inch border of raspberry gelato showing, spread remaining pistachio ice cream over top of pie, mounding slightly in center. Sprinkle reserved praline pieces over top. Freeze until firm, at least 4 hours. (Can be made 5 days ahead. Cover tightly; keep frozen.)
- Let pie soften slightly at room temperature, about 5 minutes. Serve pie with Raspberry Sauce, if desired.
- *Available at Italian markets and some supermarkets.
PEAR PRALINE PIE
This pie is good served warm or at room temperature. We like it with scoops of vanilla ice cream or thick whipped cream on top. It's great with any meal, or on its own with a cup of coffee or glass of milk as a treat.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, lemon zest and ginger. Add pears; toss gently to coat. , Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add pear mixture. Combine the brown sugar, pecans and butter; sprinkle over pears. , Roll out remaining pastry to fit top of pie; cut a decorative design in the center if desired. Place over filling; trim, seal and flute edges. (If using whole pastry on top without a decorative design, cut slits in pastry.) , Bake at 400° for 35-45 minutes or until filling is bubbly and pears are tender (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool completely on a wire rack. Store in the refrigerator.
Nutrition Facts :
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your pie.
- Don't overcook the filling. The filling should be thick and bubbly, but not so thick that it's difficult to stir.
- Let the pie cool completely before serving. This will allow the filling to set and the flavors to meld.
- Serve the pie with a dollop of whipped cream or ice cream. This will add a delicious and creamy touch to the pie.
Conclusion:
Praline pie is a classic Southern dessert that is perfect for any occasion. With its rich, buttery filling and crunchy praline topping, this pie is sure to be a hit. Follow these tips to make the best praline pie possible.
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