Praline Pumpkin Pie (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 64 |
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If you are partial to sweet potatoes (as I am), substitute them for pumpkin. From The Lady & Sons Savannah Country Cookbook and then updated from her Kitchen Classics to include 2 more eggs (original recipe just called for 3 whole eggs, separated). Ingredients:
1/3 cup finely chopped pecans |
1/3 cup brown sugar, plus |
1/2 cup brown sugar, divided |
2 tablespoons butter, softened |
1 (9 inch) unbaked pie shells |
3 whole eggs |
2 eggs, separated |
1 cup canned pumpkin |
1 1/2 cups heavy cream |
1/4 cup dark rum |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/4 teaspoon ground ginger |
1/4 teaspoon ground mace (optional) |
2 tablespoons granulated sugar |
Directions:
1. Preheat oven to 400°F.
2. Blend pecans with 1/3 cup brown sugar and softened butter.
3. Press gently with back of a spoon into bottom of unbaked pie shell.
4. Blend all remaining ingredients except egg whites and granulated sugar.
5. Pour into pie shell.
6. Bake for about 50 minutes.
7. Make a meringue by beating egg whites until stiff, adding 1 tablespoon granulated sugar and beating again briefly.
8. Return to 425°F oven just to brown meringue.
9. Chill and serve cold.
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