After-Hours Southern Pecan Praline Pie

Name: After-Hours Southern Pecan Praline Pie
Yield: Serves 8 to 10
Ingredients: 1 1/4 cups (6¼ ounces/177 grams), all-purpose flour, plus extra for dusting; 2 tablespoons packed, dark brown sugar; 1/2 teaspoon, table salt; 8 tablespoons, unsalted butter (1 stick), cut into ¼-inch pieces and chilled; 3–4 tablespoons, ice water; 8 tablespoons, unsalted butter (1 stick), cut into 1-inch pieces; 3/4 cup packed (5¼ ounces/149 grams), dark brown sugar; 1 teaspoon, table salt; 3 , large eggs; 3/4 cup, dark corn syrup; 1 tablespoon, vanilla extract; 1/4 cup, bourbon; 2 cups, whole pecans, toasted, cooled, and broken into small pieces (see headnote)

Desserts or Baked Goods
Dessert Pies
Holiday
Thanksgiving

Appears in Cook's Country October/November 2005

We wanted to make a foolproof pecan praline pie with true Southern flavor—not just something that’s sticky-sweet.

SERVES 8 to 10

Why This Recipe Works

This is a members' feature.