Best 3 Southern Belle Chocolate Praline Pecan Pie Recipes

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Indulge yourself with an exquisite Southern treat: the charmingly decadent Southern Belle Chocolate Praline Pecan Pie. Embark on a culinary adventure where layers of lusciousness intertwine. Imagine a velvety dark chocolate ganache that envelops an opulent layer of sugared pecan pralines, which in turn nestles upon a rich and creamy pecan pie filling. Get ready to be captivated by the symphony of flavors and textures that await you in this tantalizing rendition of a classic Southern delight.

Check out the recipes below so you can choose the best recipe for yourself!

SOUTHERN BOURBON PECAN PIE



Southern Bourbon Pecan Pie image

When I first made the original recipe for this bourbon-splashed pie, I added some vanilla extract and eliminated the flour. We loved the result. -Paul Falduto, Efland, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

1/4 cup butter, cubed
1 cup sugar
1 cup dark corn syrup
3 large eggs
1/4 cup bourbon
1 teaspoon vanilla extract
Pinch salt
1-1/2 cups pecan halves
1 frozen deep-dish pie crust (9 inches)

Steps:

  • Preheat oven to 325°. In a large saucepan, combine butter, sugar and corn syrup. Cook over medium-low heat until sugar is dissolved; cool slightly. In a large bowl, whisk eggs, bourbon, vanilla and salt; slowly whisk in sugar mixture. Stir in pecans; pour into crust., Place on a baking sheet. Bake until a knife inserted in center comes out clean, 55-60 minutes. Cool on a wire rack.

Nutrition Facts : Calories 536 calories, Fat 26g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 363mg sodium, Carbohydrate 73g carbohydrate (60g sugars, Fiber 2g fiber), Protein 5g protein.

SOUTHERN BELLE CHOCOLATE PRALINE PECAN PIE



Southern Belle Chocolate Praline Pecan Pie image

This is an unusual pecan pie because it uses only brown sugar--no corn syrup. This gives it a wonderful consistentcy, and this is my most requested dessert of all time. I always have to take 2 extras to family gatherings so everyone can take some home. I got the original recipe from my aunt, but I have added the cocoa, more pecans, more eggs, the alcohol and changed other ingredient amounts over the years, so I consider it my creation now.

Provided by Georgia Girl

Categories     Pie

Time 1h15m

Yield 3 pies

Number Of Ingredients 11

3 9-inch pie shells
3/4 cup butter
6 large eggs
2 (16 ounce) boxes light brown sugar
3 tablespoons unsweetened cocoa powder
1/3 cup evaporated milk
1/4 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons Tia Maria or 2 tablespoons Amaretto
2 cups chopped pecans
18 pecan halves, for decoration

Steps:

  • Preheat the oven to 400 degrees.
  • Melt the butter and set aside.
  • Beat the eggs in a large mixing bowl.
  • Sift the brown sugar into the eggs (yes, sift) and mix well.
  • Add the remaining ingredients except for the pecan halves and mix thoroughly.
  • NOTE: If you don't want to add the 2 Tablespoons of alcohol, then increase the vanilla extract amount to 1 Tablespoon.
  • Distribute the pie filling evenly between the 3 pie crusts, and decorate the tops of each pie with 6 pecan halves in a pinwheel pattern.
  • Bake at 400 degrees for 15 minutes then reduce the heat to 350 degrees and bake for another 35 minutes.

AFTER-HOURS SOUTHERN PECAN PRALINE PIE



After-Hours Southern Pecan Praline Pie image

Chopping the pecans with a knife will produce a fine dust that can cloud the resulting pie, instead, use a rolling pin to gently break the pecans into small, 1/2-inch pieces. Be sure to remove the pie from the oven when the center is set but still wobbly; residual heat will finish the job. The extra bourbon in this pie will please the adults at the table!!

Provided by Chef mariajane

Categories     Pie

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 13

1 1/4 cups all-purpose flour
2 tablespoons dark brown sugar
1/2 teaspoon salt
8 tablespoons unsalted butter, cut into 1/4 -inch pieces and chilled
3 -4 tablespoons ice water
8 tablespoons unsalted butter, cut into 1-inch pieces
3/4 cup dark brown sugar, packed
1 teaspoon salt
3 large eggs
3/4 cup dark corn syrup
1 tablespoon vanilla extract
4 tablespoons Bourbon
2 cups whole pecans, toasted, cooled and broken into small pieces

Steps:

  • FOR THE DOUGH: Pulse flour, brown sugar and salt in food processor until blended. Add butter and pulse until flour is pale yellow and resembles coarse cornmeal, ten to fifteen 1-second pulses. (To do this by hand, grate frozen butter in large holes of box grater, then rub flour-coated pieces between your fingers until the flour turn pale yellow and coarse) Turn mixture inot a medium bowl.
  • Using rubber spatula, fold 3 tablespoons water into flour mixture, then press against side of bowl, if mixture doesn't hold together, add one more tablespoons water. Squeeze dough together and flatten tnto a disk. Dust with flour, wrap in plastic and refrigerate at least 30 minutes or up to 2 days before rolling.
  • Remove dough from refrigerator and let stand untl dough is malleable enough to roll out, but still cool, 10 -20 minutes. Adjust oven rack to middle position and heat to 375°F Roll dough on lightly floured surface into 12-inch circle. Roll dough over pin and unroll it even into a 9-inch glass pie plate. Fit dough into pie plate and flute edges. Refrigerate for 40 minutes, then freeze for 20 minutes.
  • Line pie shell with two 12-inch pieces aluminum foil, fitting foil so that it hangs over edges of crust. Distribute 2 cups pie weights over foil, then bake until dough under foil dries out, 20-25 minutes. Carefully remove foil and weights, then continue to bake until crust is firmly set and lightly browned, 10-15 minutes. Remove pie shell from oven and set aside.
  • (Shell can be cooled, wrapped tightly in plastic, and stored at room temperature for 1 day).
  • FOR THE FILLING: Lower oven temperature to 275°F Place pie shell in oven if not still warm.
  • Cook butter, brown sugar and salt together in medum saucepan over medium heat until sugar is melted and butter is absorbed, about 2 minutes. Remove from heat a d whisk in eggs, one at a time; whisk in corn syrup, vanilla and 2 tablespoons bourbon. Rerturn pan to medium heat and stir constantly until mixture is glossy and warm to touch, about 4 minutes. (Do not overheat; remove pan from heat if mixture starts to steam or bubble. Temperature should be about 130F) Remove pan from heat and stir in pecans and remaining bourbon.
  • Pour mixture into warm shell and bake until center feels set yet soft, like gelatin, when pressed gently, 45-60 minutes. Cool pie completely on rack, at least 4 hours. (Pie can be refrigerated for up to 1 day) Serve pie at room temperature or warm it briefly in oven, topped with whipped cream or vanilla ice cream.

Nutrition Facts : Calories 677.2, Fat 42.9, SaturatedFat 16.7, Cholesterol 140.4, Sodium 523.2, Carbohydrate 66, Fiber 2.9, Sugar 32.8, Protein 6.9

Tips for Making a Perfect Southern Belle Chocolate Praline Pecan Pie:

  • Use high-quality chocolate. The quality of the chocolate you use will greatly impact the flavor of your pie. Look for a good-quality semisweet or bittersweet chocolate.
  • Toast the pecans. Toasting the pecans will bring out their flavor and make them more fragrant. You can toast them in a skillet over medium heat or in a preheated oven at 350 degrees Fahrenheit for 5-7 minutes.
  • Make sure the butter is cold. When you add the butter to the flour mixture, it should be cold and cut into small pieces. This will help to create a flaky crust.
  • Don't overmix the dough. Overmixing the dough will make it tough. Mix it just until the ingredients are combined.
  • Chill the dough before baking. Chilling the dough before baking will help to prevent it from shrinking in the oven.
  • Bake the pie until the crust is golden brown and the filling is set. The baking time will vary depending on the size of your pie. A 9-inch pie will typically take 45-50 minutes to bake.
  • Let the pie cool completely before serving. This will allow the filling to set and the flavors to develop.

Conclusion:

The Southern Belle Chocolate Praline Pecan Pie is a classic Southern dessert that is perfect for any occasion. It is rich, decadent, and full of flavor. With its chocolate ganache filling, praline pecans, and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert to make, give this recipe a try. You won't be disappointed!

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