Best Pecan Praline Peach Pie Recipes

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PECAN PRALINE PEACH PIE



Pecan Praline Peach Pie image

This has to be by far one of my favorite pies. I am not a huge pie fan but this is an awesome recipe that I've used for awhile now. Perfect to use up those in season peaches. A scoop of vanilla ice cream is also yummy on top of this pie but just awesome without as well!

Provided by Annamaria Settanni McDonald

Categories     Fruit Desserts

Time 1h20m

Number Of Ingredients 14

1 9 inch unbaked deep dish pie shell
PEACH FILLING
4 c peaches, peeled and sliced
2/3 c sugar
2 Tbsp flour
1/2 tsp fresh lemon juice
1/4 tsp cardamom or cinnamon (optional)
TO TOP PEACH FILLING
1/4 c butter cut into small cubes
PRALINE MIXTURE
1/2 c brown sugar
1/4 c flour
3 Tbsp butter, cold
1/2 c chopped pecans

Steps:

  • 1. Heat oven to 425F.
  • 2. Prepare the praline topping by combining the brown sugar and flour, and cutting in the butter with a pastry blender, until mixture has a crumbly texture. Stir in the chopped pecans.
  • 3. Sprinkle one-third of the mixture in the bottom of the unbaked pie shell.
  • 4. Combine the sliced peaches, flour, sugar, cinnamon or cardmom (optional) and lemon juice, and pour into pie shell over praline mixture.
  • 5. Cube the 1/4 cup butter into small pieces and evenly place on top of peach filling.
  • 6. Sprinkle remaining praline mixture evenly over peaches.
  • 7. Bake for 45 minutes to 50 minutes, or until syrup boils in heavy bubbles that do not burst. Serve warm, with or without vanilla ice cream.

PRALINE PEACH COBBLER



Praline Peach Cobbler image

This recipe from the Missouri Ozarks represents our area well because so many farms have peach trees. Cobbler is a delicious dessert for picnics and potluck dinners. It can be served cold or warm, and is especially good topped with a generous scoop of vanilla ice cream.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 11

1-1/2 cups plus 2 teaspoons sugar, divided
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1 cup water
8 cups sliced peeled fresh peaches
2 cups self-rising flour
1/2 cup shortening
1/2 cup buttermilk
3 tablespoons butter, melted
1/4 cup packed brown sugar
1 cup chopped pecans

Steps:

  • In a large saucepan, mix 1-1/2 cups sugar, cornstarch and cinnamon. Stir in water until smooth. Add peaches. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Pour into a lightly greased 13x9-in. baking dish; set aside. , In a bowl, combine flour and remaining sugar; cut in shortening until mixture resembles coarse crumbs. Add buttermilk and stir just until moistened. If needed, add additional buttermilk, 1 tablespoon at a time, until dough clings together. Turn onto a floured surface; knead gently 6-8 times. Roll into a 12x8-in. rectangle. , Combine butter, brown sugar and pecans; spread over the dough to within 1/2 in. of edges. Starting with long side, roll up jelly-roll style. Cut into twelve 1-in. pieces. Place on top of the peach mixture. Bake, uncovered, at 400° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 409 calories, Fat 18g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 282mg sodium, Carbohydrate 61g carbohydrate (40g sugars, Fiber 4g fiber), Protein 4g protein.

PEACH PRALINE PIE



Peach Praline Pie image

Clarice Schweitzer of Sun City, Arizona gives peach pie a delightful twist with a nutty layer beneath and atop the sliced fruit. "It's a dessert that always draws compliments!" she reports.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6-8 servings.

Number Of Ingredients 9

4 cups sliced peeled ripe peaches
1 cup sugar, divided
2 tablespoons quick-cooking tapioca
1 teaspoon lemon juice
1/2 cup all-purpose flour
1/2 cup chopped pecans or walnuts
1/4 cup cold butter
1 unbaked pastry shell (9 inches)
Whipped cream or ice cream, optional

Steps:

  • In a large bowl, combine the peaches, 1/4 cup sugar, tapioca and lemon juice; let stand for 15 minutes. , In a small bowl, combine the flour, nuts and remaining sugar; cut in butter until crumbly. Sprinkle a third of the crumbs into pie shell. Add peach mixture; sprinkle with remaining crumbs. , Bake at 450° for 10 minutes. Reduce heat to 350°; bake for 30 minutes or until the peaches are tender and topping is golden brown. Serve with whipped cream or ice cream if desired.

Nutrition Facts :

GEORGIA PEACH AND PRALINE PIE



Georgia Peach and Praline Pie image

Make and share this Georgia Peach and Praline Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 1h10m

Yield 1 9inch pie

Number Of Ingredients 13

1 unbaked pie shell (9-inch)
1 teaspoon all-purpose flour
1/3 cup all-purpose flour, divided
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup light corn syrup
3 eggs
3 cups fresh peach slices, chopped
1/4 cup butter, melted
1/4 cup firmly packed brown sugar
2 tablespoons butter, softened
1/2 cup coarsely chopped pecans

Steps:

  • Sprinkle 1 teaspoon flour over pie crust; set aside.
  • Add 3 tablespoons flour, sugar, salt, nutmeg, corn syrup and eggs to a mixing bowl; beat at medium speed with an electric mixer for 1 minute.
  • Fold in peaches and 1/4 cup melted butter.
  • Pour mixture into piecrust.
  • Mix together the remaining flour and brown sugar in another bowl.
  • Cut in 2 tablespoons butter using a pastry blender, until the mixture resembles coarse crumbs; add chopped pecans and stir.
  • Sprinkle crumb mixture evenly over peach filling.
  • Bake at 375° for 45-50 minutes or until center of pie is set (cover crust edges with foil after 35 minutes to prevent over browning).

PEACH PRALINE PIE



Peach Praline Pie image

Pecan praline topping to a most wonderful peach pie. Serve with sweetened whipped cream or icecream.

Provided by L DJ3309

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

6 cups ripe peaches, peeled and sliced
1 1/4 cups sugar, divided
3 tablespoons quick-cooking tapioca
1 tablespoon lemon juice
1/2 cup all-purpose flour
1/2 cup pecans, chopped
1/4 cup butter
1 unbaked 9 inch pie shell

Steps:

  • In a large bowl, combine peaches, 1/2 C sugar, tapioca, and lemon juice, mix well.
  • In a small bowl, combine flour, pecans and remaining sugar, cut in butter until crumbly.
  • Sprinkle one-third of crumbs into pie shell, cover with peaches.
  • Sprinkle remaining crumbs on top.
  • Bake in 450° oven for 10 minutes.
  • Reduce heat to 350° and bake for 45 minutes.

Nutrition Facts : Calories 415.5, Fat 16.5, SaturatedFat 5.9, Cholesterol 15.2, Sodium 173.2, Carbohydrate 66.5, Fiber 3.2, Sugar 46.4, Protein 3.8

NEW ORLEANS PECAN PRALINE PIE



New Orleans Pecan Praline Pie image

Make and share this New Orleans Pecan Praline Pie recipe from Food.com.

Provided by Susie in Texas

Categories     Pie

Time 4h

Yield 1 9inch pie

Number Of Ingredients 10

1 (14 ounce) can sweetened condensed milk
1 9" unbaked pie shell
3 eggs, slightly beaten
1 cup light corn syrup
1 cup sugar
2 tablespoons margarine or 2 tablespoons butter, melted
1 1/2 cups pecans, finely chopped
1 teaspoon vanilla
1/8 teaspoon salt
pecan halves (optional)

Steps:

  • Fill a large heavy duty pot with water and bring water to a boil.
  • Remove paper label from condensed milk can.
  • Immerse the unopened condensed milk can into the boiling water.
  • Reduce heat to medium and cover pot with lid.
  • Cook for 3 hours.
  • Occasionally check pot to make sure it doesn't boil dry.
  • Remove can from water with tongs.
  • Place in freezer for one hour, to cool.
  • Combine slightly beaten eggs with syrup, sugar, margarine, vanilla and salt.
  • Mix well.
  • Add chopped pecans and mix well, again.
  • Pour pecan pie mixture into unbaked pie shell.
  • Bake@ 350 degrees for 50-55 minutes.
  • Filling is done when knife inserted near the center comes out clean.
  • When done, remove pie from oven and let cool for 1 hour.
  • Open cooled condensed milk can.
  • Empty contents into small bowl and stir well.
  • Pour the carmelized milk onto the top of the pecan pie and spread over the pie.
  • Garnish with pecan halves (optional).
  • Serve with whipped topping (optional).
  • (note) if salted pecans are used, omit the 1/8 tsp.
  • of salt from the recipe.

PRALINE PECAN PIE A LA VIRGINIA HOSPITALITY



Praline Pecan Pie a La Virginia Hospitality image

This is a tasty pecan chess pie, but its custard is the color and taste of pralines, and it is a little less intense than Dark Pecan Pie - Virginia Hostess Style (although DH prefers the "dark" version). This recipe came from Virginia Hospitality by the Junior League of Hampton Roads. It took my pie 60 minutes in the oven. Be sure to put pie pan on pizza pan to catch any spillage. I added the perfect pecan halves just before baking; they improve the look of the pie for entertaining. I learned through ZWT5 that the French created the PECAN PIE after settling in New Orleans and being introduced to the pecan by the Natives, so it is considered a Creole dish.

Provided by KateL

Categories     Dessert

Time 50m

Yield 1 9-inch pie, 8 serving(s)

Number Of Ingredients 10

1 cup light corn syrup
1 cup sugar
1 cup milk
2 eggs, lightly beaten
3 tablespoons flour
1 teaspoon vanilla
1 dash salt
1 cup pecans, chopped
1 unbaked 9-inch deep dish pie pastry
1/2 cup pecan halves, in perfect condition, for decoration

Steps:

  • Sort through pecans to select 1/2 cup of perfect pecan halves. Set aside until pie is otherwise ready for the oven.
  • Preheat the oven to 400 degrees Fahrenheit.
  • Mix corn syrup, sugar, milk, lightly beaten eggs, flour, vanilla, and salt and mix well.
  • Stir in chopped pecans. Mix well.
  • Pour into unbaked pie shell. Create decorative pattern with perfect pecan halves.
  • Place pie on pizza pan to catch drips. Bake at 400 degrees Fahrenheit for 10 minutes.
  • Reduce heat to 300 degrees Fahrenheit and bake for 30 minutes or until firm in the middle.
  • Cool on wire rack.
  • Refrigerate.

Nutrition Facts : Calories 517.6, Fat 24.1, SaturatedFat 4.2, Cholesterol 50.8, Sodium 195.7, Carbohydrate 74.5, Fiber 2.8, Sugar 37.3, Protein 6.1

PRALINE PIE



Praline Pie image

I made this pie, which I found on the back of the package for a Nilla Wafer Crust, for the guys at my husband's work. My husband talked about how good it was for days!

Provided by ladypit

Categories     Pie

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

1 egg white, lightly beaten
1/4 cup butter
1 cup firmly packed brown sugar
3/4 cup flour
1 teaspoon baking powder
1 large egg
1 teaspoon vanilla
1 cup chopped pecans
2 cups whipped cream (or cool-whip)
1 vanilla cookie pie crust

Steps:

  • Preheat the oven to 350.
  • Brush the pie crust with the egg white.
  • Put the pecans on a cookie sheet with sides.
  • Put the crust and the pecans in the oven and bake for 5 minutes.
  • (Or you can toast the pecans separately. I just found it faster to do it this way.) Melt the butter.
  • Using a mixer on medium blend the melted butter, the brown sugar, the flour and the baking powder until well mixed.
  • Add the egg and vanilla and mix well.
  • Stir in 3/4 cup of the pecans.
  • This will be very thick.
  • Put it into the prepared crust.
  • Sprinkle with the remaining 1/4 cup pecans.
  • Bake at 350 for 30-35 minutes or until the filling is set in the center.
  • Cool it completely.
  • Put the whipped cream on top as garnish.
  • Store in the refrigerator until you are ready to serve it.

SOUR CREAM PEACH PECAN PIE



Sour Cream Peach Pecan Pie image

Fresh peaches, good southern pecans and real vanilla make this pie a special summertime treat. -Sherrell Dikes, Holiday Island, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 15

Dough for single-crust pie
4 cups sliced peeled peaches
2 tablespoons peach preserves
1 cup sugar
1 cup sour cream
3 large egg yolks
1/4 cup all-purpose flour
1 teaspoon vanilla extract
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup sugar
3 tablespoons chopped pecans
1 teaspoon ground cinnamon
1/4 cup cold butter, cubed

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, combine peaches and preserves. Transfer to crust. In a small bowl, whisk sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches., Bake for 30 minutes. Meanwhile, in a small bowl, combine flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie. , Bake until a knife inserted in the center comes out clean and topping is golden brown, 15-20 minutes. Cover edge with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool completely on a wire rack for 3 hours before serving. Store in the refrigerator.

Nutrition Facts : Calories 533 calories, Fat 22g fat (11g saturated fat), Cholesterol 117mg cholesterol, Sodium 159mg sodium, Carbohydrate 80g carbohydrate (57g sugars, Fiber 2g fiber), Protein 5g protein.

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