After-Hours Southern Pecan Praline Pie Recipe

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After-Hours Southern Pecan Praline Pie
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Ingredients
13
Count
Nutrition
728
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. (Shell can be cooled, wrapped tightly in plastic, and stored at room temperature for 1 day).
  6. FOR THE FILLING: Lower oven temperature to 275°F Place pie shell in oven if not still warm.
  7. 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.
  8. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 728.19 Kcal (3049 kJ)
Calories from fat 495.69 Kcal
% Daily Value*
Total Fat 55.08g 85%
Cholesterol 104.75mg 35%
Sodium 420.8mg 18%
Potassium 291.15mg 6%
Total Carbs 56.32g 19%
Sugars 39.27g 157%
Dietary Fiber 4.78g 19%
Protein 8.58g 17%
Vitamin C 0.5mg 1%
Vitamin A 0.2mg 8%
Iron 2.1mg 12%
Calcium 76.9mg 8%
Amount Per 100 g
Calories 463.86 Kcal (1942 kJ)
Calories from fat 315.75 Kcal
% Daily Value*
Total Fat 35.08g 85%
Cholesterol 66.73mg 35%
Sodium 268.05mg 18%
Potassium 185.46mg 6%
Total Carbs 35.87g 19%
Sugars 25.02g 157%
Dietary Fiber 3.04g 19%
Protein 5.46g 17%
Vitamin C 0.3mg 1%
Vitamin A 0.1mg 8%
Iron 1.3mg 12%
Calcium 49mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.4
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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