After-Hours Southern Pecan Praline Pie

Published October 1, 2005.

Why this recipe works:

When developing our After-Hours Southern Pecan Praline Pie recipe, we wanted to avoid common pitfalls, creating a pie with true Southern flavor. To maximize the pie’s praline flavor, we added brown sugar to the crust. Parbaking the crust browns the sugar, and thus deepens the flavor. Dark… read more

When developing our After-Hours Southern Pecan Praline Pie recipe, we wanted to avoid common pitfalls, creating a pie with true Southern flavor. To maximize the pie’s praline flavor, we added brown sugar to the crust. Parbaking the crust browns the sugar, and thus deepens the flavor. Dark brown sugar and dark corn syrup combine to give the filling the deepest flavor. A generous amount of salt helps cut through the sweetness of the sugar, and an extra shot of bourbon makes this an After-Hours Southern Pecan Praline Pie.

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Serves 8 to 10

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.

Ingredients

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