Best Praline Pie Recipes

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PRALINE PUMPKIN PECAN PIE



Praline Pumpkin Pecan Pie image

My husband and I are not big fans of traditional pumpkin pie, but my mother and others are, so we must have pumpkin pie as one of the desserts at Thanksgiving. I decided to meet everyone halfway with this pumpkin pecan pie recipe and it was a hit. Now I bring it to Thanksgiving every year. My mother doesn't even feel the need to bake her own pumpkin pie! -Emily Reese, Glade Hill, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 21

1 cup crushed gingersnap cookies (about 20 cookies)
3/4 cup finely chopped pecans
1/3 cup packed light brown sugar
1/8 teaspoon salt
3 tablespoons unsalted butter, melted
FILLING:
2 large eggs, lightly beaten
1 can (15 ounces) pumpkin
1 can (14 ounces) sweetened condensed milk
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
TOPPING:
1 cup packed light brown sugar
1/4 cup heavy whipping cream
2 tablespoons light corn syrup
2 tablespoons unsalted butter
1 tablespoon white vinegar
1 cup coarsely chopped pecans
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 325°. In a large bowl, mix crushed cookies, pecans, brown sugar and salt; stir in butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 5-7 minutes. Cool on a wire rack., For filling, in a large bowl, beat eggs, pumpkin, milk, spices and salt. Pour into crust. Bake on a middle oven rack until center is set, 50-60 minutes. Cool on a wire rack 1 hour., For topping, in a large heavy saucepan, combine brown sugar, cream, corn syrup, butter and vinegar. Bring to a boil over medium heat. Cook and stir until a candy thermometer reads 240° (firm-ball stage), stirring occasionally. Remove from heat; stir in pecans and vanilla. Pour over pie immediately. Refrigerate at least 4 hours or overnight.

Nutrition Facts : Calories 684 calories, Fat 35g fat (11g saturated fat), Cholesterol 91mg cholesterol, Sodium 372mg sodium, Carbohydrate 89g carbohydrate (74g sugars, Fiber 5g fiber), Protein 10g protein.

PRALINE PUMPKIN PIE II



Praline Pumpkin Pie II image

This fantastic recipe has been in my family for years. Its spicy custard filling with praline crust complements any holiday meal. You may substitute evaporated milk for the cream, if you prefer.

Provided by MFDay

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h25m

Yield 8

Number Of Ingredients 14

1 (9 inch) unbaked pie crust
⅓ cup ground pecans
⅓ cup brown sugar
2 tablespoons butter, softened
2 eggs
1 cup canned pumpkin puree
⅔ cup brown sugar
1 tablespoon all-purpose flour
¼ teaspoon ground cloves
¼ teaspoon ground mace
½ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
1 cup light cream

Steps:

  • Preheat oven to 450 degrees F (230 degrees C.) In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie shell. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C.)
  • In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked shell.
  • Bake in the preheated oven for 40 to 45 minutes, or until filling is set.

Nutrition Facts : Calories 359.3 calories, Carbohydrate 42.4 g, Cholesterol 73.9 mg, Fat 20 g, Fiber 2.2 g, Protein 4.6 g, SaturatedFat 8 g, Sodium 394 mg, Sugar 28 g

PUMPKIN PECAN-PRALINE PIE



Pumpkin Pecan-Praline Pie image

This recipe for pumpkin pecan-praline pie is courtesy of chef Paul Bergeron.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes One 9-Inch Pie

Number Of Ingredients 13

All-purpose flour, for work surface
Flaky Pie Dough for Pumpkin Pecan-Praline Pie
4 large eggs
1/2 cup granulated sugar
1/4 cup Muscovado light or dark-brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 pound Pumpkin Puree for Pumpkin Pecan-Praline Pie
1 cup heavy cream
Pecan-Praline

Steps:

  • On a lightly floured work surface, roll out half of the dough to 1/8-inch thick. Using a 1-inch tear-shaped cookie cutter, cut out 50 tear-shaped pieces of dough. Starting with the pointed end, roll each piece of dough three-quarters of the way toward the fat end of the tear, forming a curl. Transfer curls to a baking sheet; refrigerate 30 minutes.
  • Preheat oven to 375 degrees. On a lightly floured work surface, roll out remaining dough into an 11-inch round. With a dry pastry brush, brush off any excess flour; fit dough into a 9-inch glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Fold under overhang so it extends slightly beyond the edge of the pie plate.
  • Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Top with a 9-inch metal pie tin. Bake for 10 minutes. Transfer to a wire rack. Remove parchment paper and weights; let cool.
  • Beat 1 egg in a small bowl. Brush the edge of the pie crust with egg. Starting with 1 dough curl, place the flat bottom on the egg-washed rim, with the curl perpendicular to the edge of the pie plate. Working in the same direction, continue placing curls next to one another until the rim of the pie shell is completely covered with curls. Transfer pie shell to refrigerator; let chill 1 hour. Brush curls with remaining beaten egg.
  • In a large bowl, mix together both sugars, salt, cinnamon, ginger, nutmeg, and cloves. Add pumpkin puree and stir well to combine. Whisk in remaining 3 eggs and cream.
  • Pour pumpkin mixture into prepared pie shell. Transfer to a 375 degree oven and bake until filling is just set, about 40 minutes. Let pie cool completely on a wire rack. Sprinkle pie with praline topping just before serving.

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 PUMPKIN PIE I



Praline Pumpkin Pie I image

This is an easy pumpkin pie that everyone loved at a church dinner. Different from the same old filling. It has a layer of pralines on the bottom of the pie shell, and then is filled with a stove top cooked filling. Garnish with whipped topping and chopped pecans.

Provided by Loye Schulthess

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 13

4 tablespoons butter
⅓ cup packed brown sugar
½ cup chopped pecans
1 (9 inch) pie crust, baked
⅔ (3 ounce) package egg custard mix
⅓ cup white sugar
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground allspice
⅔ cup evaporated milk
⅔ cup milk
1 (15 ounce) can pumpkin puree

Steps:

  • Melt the butter or margarine in a saucepan, and stir in the 1/2 cup chopped pecans and brown sugar. Cook until bubbly. Spread over the bottom of cooled pie shell.
  • Combine custard mix, white sugar, and spices in a 2 quart saucepan. Stir in evaporated milk, milk, and pumpkin puree. Cook while stirring until bubbly. Cover, and cool for 10 minutes.
  • Pour pumpkin custard filling into pie shell, and chill until firm.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 40.1 g, Cholesterol 23 mg, Fat 18 g, Fiber 2.6 g, Protein 4.4 g, SaturatedFat 7 g, Sodium 347.9 mg, Sugar 28.7 g

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.

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

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 :

DARK CHOCOLATE PIE WITH COCOA NIB PRALINE



Dark Chocolate Pie with Cocoa Nib Praline image

Cocoa nibs (bits of roasted shelled cocoa beans) are available at specialty foods stores or chefshop.com.

Provided by Elizabeth Falkner

Categories     Milk/Cream     Mixer     Chocolate     Egg     Dessert     Bake     Thanksgiving     Kid-Friendly     Quick & Easy     Mother's Day     Back to School     Pecan     Fall     Spring     Shower     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 24

Crust:
10 tablespoons (1 1/4 sticks) unsalted butter, melted
1/4 cup sugar
1 teaspoon coarse kosher salt
1 1/3 cups all purpose flour
Cocoa nib praline:
1/2 cup sugar
1/4 cup light corn syrup
1 tablespoon (packed) golden brown sugar
1 tablespoon unsalted butter, room temperature
1 teaspoon coarse kosher salt
1/4 cup cocoa nibs
1/4 cup pecans, chopped
Chocolate filling:
2 1/4 cups whole milk, divided
6 large egg yolks
2/3 cup (packed) golden brown sugar
1 teaspoon vanilla extract
6 tablespoons unsweetened cocoa powder (such as Scharffen Berger or Valrhona)
4 teaspoons cornstarch
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 tablespoons unsalted butter
1 1/2 cups chilled whipping cream
3 tablespoons powdered sugar

Steps:

  • For crust:
  • Preheat oven to 350°F. Butter 9-inch-diameter glass pie dish.
  • Mix melted butter, sugar, and salt in medium bowl. Add flour and mix until well blended. Press dough onto bottom and up sides of prepared dish; crimp edges decoratively. Bake crust until golden brown and cooked through, about 18 minutes. Cool crust completely on rack. Maintain oven temperature.
  • For cocoa nib praline:
  • Line rimmed baking sheet with parchment paper. Whisk first 5 ingredients in medium bowl to blend. Stir in cocoa nibs and chopped pecans. Drop mixture by tablespoonfuls onto prepared sheet, spacing 1 inch apart. Bake until mixture spreads and is deep golden brown, about 18 minutes (mixture will flow together into 1 piece on baking sheet). Remove from oven; cool completely on sheet. Break praline into irregular pieces or shards. (Can be prepared 1 day ahead. Store airtight in single layer at room temperature.)
  • For chocolate filling:
  • Bring 2 cups milk to simmer in heavy medium saucepan; remove from heat. Whisk egg yolks, brown sugar, vanilla, and remaining 1/4 cup milk to blend in medium bowl; whisk in cocoa powder and cornstarch until smooth. Gradually whisk in hot milk mixture. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and boils. Remove from heat. Add chocolate and butter; whisk until melted and smooth. Pour filling into cooled pie crust. Refrigerate until filling is cold and set, about 4 hours. (Can be prepared 1 day ahead. Cover and keep chilled.)
  • Using electric mixer, beat cream and powdered sugar until soft peaks form. Cut pie into wedges. Serve with whipped cream and praline pieces.

PRALINE PUMPKIN PIE



Praline Pumpkin Pie image

Meet the Cook: For me, baking is a relaxation rather than a chore. This is one of my favorites, a dessert I adapted from a neighbor's recipe for praline chocolate pie. The house my husband and I live in is in the suburbs, overlooking fields. -Sandra Haase, Baltimore, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 10 servings.

Number Of Ingredients 16

1/3 cup finely chopped pecans
1/3 cup packed brown sugar
3 tablespoons butter, softened
1 unbaked pastry shell (10 inches)
FILLING:
3 large eggs, lightly beaten
1/2 cup sugar
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 can (15 ounces) solid-pack pumpkin
1-1/2 cups half-and-half cream
Additional chopped pecans, optional

Steps:

  • In a small bowl, combine the pecans, sugar and butter; press onto the bottom of pie shell. Prick sides of pastry with a fork. Bake at 450° for 10 minutes. Cool on a wire rack for 5 minutes. Reduce heat to 350°., For filling, combine the eggs, sugar, flour and spices in a large bowl; stir in pumpkin. Gradually add cream. Pour into pastry shell. If desired, sprinkle chopped pecans on top. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. , Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 344 calories, Fat 16g fat (8g saturated fat), Cholesterol 95mg cholesterol, Sodium 279mg sodium, Carbohydrate 45g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.

PRALINE PUMPKIN PIE



Praline Pumpkin Pie image

A great choice when you can't decide whether to make pumpkin or pecan pie! I adore this pie. I think the praline layer adds a lovely new dimension to the traditional pumpkin pie. The pumpkin layer is the best I've ever had also. Very light and tasty without being overly sweet. A few people weren't crazy about it though because they said there was something 'wrong' with having nuts in a pumpkin pie. LOL! That's okay, that just means more for me!! And yes, you can double the praline layer, I do. You will end up with a little too much filling, but the pie will turn out fine.

Provided by Marg CaymanDesigns

Categories     Pie

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 15

1/3 cup pecans, finely chopped
1/3 cup brown sugar, packed
3 tablespoons butter, softened
1 (10 inch) unbaked pastry shells
3 eggs, lightly beaten
1/2 cup brown sugar, packed
1/2 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (16 ounce) can pumpkin
1 1/2 cups half-and-half cream
additional chopped pecans (optional)

Steps:

  • Combine the pecans, sugar and butter; press into the bottom of pie shell.
  • Prick sides of pastry with a fork.
  • Bake at 450°F for 10 minutes; cool for 5 minutes.
  • Combine first eight filling ingredients; stir in pumpkin.
  • Gradually add cream.
  • Pour into pie shell.
  • If desired, sprinkle chopped pecans on top.
  • Bake at 350°F for 45-50 minutes or until a knife inserted near the center comes out clean.
  • Cool completely.
  • Store in the refrigerator.

Nutrition Facts : Calories 439.9, Fat 23.1, SaturatedFat 8.9, Cholesterol 107.5, Sodium 360.5, Carbohydrate 54.3, Fiber 1.8, Sugar 35.8, Protein 6.5

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.

GINGERSNAP SWEET POTATO PRALINE PIE



Gingersnap Sweet Potato Praline Pie image

This luscious mix of sweet potatoes, spices and nuts is like serving pecan pie and sweet potato pie together. Bake it and watch everyone devour it. -Emily Hobbs, Ozark, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 17

1-1/2 cups crushed gingersnap cookies (about 30 cookies)
1/4 cup butter, melted
FILLING:
1/4 cup butter, softened
1 cup plus 3 tablespoons packed brown sugar, divided
1-1/2 cups mashed sweet potatoes
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 large egg yolks
1 can (5 ounces) evaporated milk
1 teaspoon vanilla extract
1-1/4 cups pecan halves
TOPPING:
1 cup heavy whipping cream
3 tablespoons maple syrup

Steps:

  • Preheat oven to 325°. In a small bowl, mix crushed cookies and melted butter. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool on a wire rack., Increase oven setting to 375°. In a large bowl, cream butter and 1 cup brown sugar until light and fluffy. Beat in sweet potatoes, spices and salt until blended. Beat in egg yolks, milk and vanilla. Pour into crust., Arrange pecans over filling; sprinkle with remaining brown sugar. Bake 30-35 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool completely on a wire rack. Refrigerate at least 2 hours before serving., In a small bowl, beat cream until it begins to thicken. Add maple syrup; beat until stiff peaks form. Serve with pie.

Nutrition Facts : Calories 659 calories, Fat 39g fat (17g saturated fat), Cholesterol 140mg cholesterol, Sodium 353mg sodium, Carbohydrate 74g carbohydrate (49g sugars, Fiber 4g fiber), Protein 7g protein.

CARAMELIZED BANANA CREAM PIE WITH HAZELNUT WHIPPED CREAM AND HAZELNUT PRALINE



Caramelized Banana Cream Pie with Hazelnut Whipped Cream and Hazelnut Praline image

Provided by Bobby Flay

Categories     dessert

Time 15h30m

Yield 1 (9-inch) pie

Number Of Ingredients 25

10 1/2 ounces all-purpose flour
1/2 teaspoon fine sea salt
1 teaspoon granulated sugar
6 ounces cold unsalted butter, cut into small cubes
1/2 cup cold buttermilk plus more if needed
1 1/2 tablespoons unsalted butter
2 1/2 tablespoons light brown sugar
3 very ripe bananas, peeled and sliced into 1/4-inch thick slices
3 cups milk
1/2 cup sugar
1 1/2 ounces cornstarch
1/4 teaspoon fine salt
6 egg yolks
2 1/2 sheets gelatin, softened in cold water and excess water squeezed out
1 teaspoon pure vanilla extract
1/4 cup cold heavy cream
Hazelnut Brittle, recipe follows
Hazelnut Whipped Cream, recipe follows
1 1/2 cups hazelnuts, skins removed
2 cups sugar
1/2 cup water
1 1/2 cups cold heavy cream
1 vanilla bean split, seeds scraped
1 tablespoon superfine sugar
1 1/2 tablespoons Frangelico

Steps:

  • Put the flour, salt and sugar in the bowl of a food processor and pulse a few times to combine. Sprinkle half of the butter cubes over the top of the flour and process for 10 seconds. Sprinkle the remaining half of the butter over the mixture and pulse until the mixture resembles coarse cornmeal, with some butter bits no bigger than peas. With the motor running, add the buttermilk through the feed tube and process until the dough just begins to come together. Transfer to a flat surface and lightly knead until the dough comes together. Form into 2 flat disks, wrap in plastic wrap and refrigerate for at least 1 hour. (You will need only 1 for the pie; the remaining dough can be frozen for up to 1 month.)
  • Lightly spray a 9-inch tart pan with a removable bottom with nonstick spray. Roll the dough on a lightly floured surface into a 12-inch round that is 1/8-inch thick and fit it into the tart pan. Roll rolling pin over tops of pan to trim dough flush with rims and lightly prick bottoms and sides all over with a fork. Place in the freezer for 30 minutes.
  • Preheat the oven to 375 degrees F. Place the pan on a baking sheet. Spray the shiny side of a 12 piece of aluminum foil and line the shell shiny-side down with the foil and fill with pie weights. Bake on the middle rack in the oven until the crust sets and turns a pale golden brown, about 20 to 25 minutes. Remove the foil and pie weights and continue baking until golden brown and baked through, about 15 minutes longer. Transfer the tart pan to a baking rack and let cool completely, about 1 hour.
  • Melt the butter in a large saute pan over medium-high heat, add 1 1/2 tablespoons of brown sugar and cook, stirring constantly, until the sugar is melted and the mixture is caramelized, about 4 minutes. Add the bananas and cook until bananas start to break down, and caramelize on both sides. Add 2 cups of the milk, bring to simmer and scrape the bottom and sides of pan and carefully transfer the mixture to a medium saucepan. Puree the mixture with an immersion blender until smooth; bring to a simmer.
  • In a bowl whisk the sugar, cornstarch and salt together until combined. Add the remaining 1 cup of milk and whisk until the cornstarch is dissolved. Whisk this mixture into the banana mixture and cook, whisking constantly, until the mixture thickens, about 4 minutes.Whisk together the remaining tablespoon of brown sugar and yolks in a small bowl until smooth. Ladle some of the thickened mixture into the egg mixture to temper the yolks. Pour the yolk mixture into the pot and cook until thickened, 3 to 5 minutes, WHISKING THE ENTIRE TIME. Once the mixture has thickened let it come to a boil for exactly 1 minute, whisking a few times. Remove from the heat, whisk in the softened gelatin and vanilla and strain through a coarse mesh strainer into a bowl.
  • Cover the surface of the custard with plastic wrap and chill in the refrigerator until set, at least 4 hours and up to 12 hours. Once pudding is set, whip the custard in the bowl of a stand mixer with a whisk attachment on high speed until smooth, about 20 seconds. Add the heavy cream and whip until light and fluffy, about 20 seconds longer.
  • Transfer the filling to the cooled pie shell. Place plastic on top and let chill in refrigerator for at least 2 hours. Mound the top with the hazelnut whipped cream and sprinkle with some of the hazelnut brittle just before serving.
  • Preheat oven to 325 degrees F. Spread hazelnuts on a baking sheet and bake until lightly toasted, about 5 minutes. Let cool slightly and coarsely chop.
  • Combine sugar and water in a medium saucepan and cook (without stirring) over high heat until it becomes a deep amber caramel, about 8 minutes. Remove from the heat and stir in the hazelnuts. Transfer to a baking sheet lined with a silpat. Cover with another silpat and using a rolling pin, roll the mixture as thin as possible. Let sit until the caramel has hardened, about 20 minutes. Once hard, removed from the silpan and chop into small pieces, using a chef's knife.
  • Combine cream, vanilla seeds, sugar and Frangelico in a bowl and whip using a balloon whisk or hand held mixer until soft peaks form.

RASPBERRY-PISTACHIO ICE CREAM PIE WITH ALMOND PRALINE



Raspberry-Pistachio Ice Cream Pie with Almond Praline image

Categories     Dessert     Raspberry     Almond     Pistachio     Summer     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 9

For crust
1 1/2 cups finely crushed amaretti cookies* (Italian macaroons; about 7 ounces)
5 tablespoons unsalted butter, melted
For almond praline
3/4 cup sugar
3/4 cup blanched slivered almonds
2 pints pistachio ice cream, slightly softened
1 pint raspberry gelato, slightly softened
Raspberry Sauce (optional)

Steps:

  • Make crust:
  • Preheat oven to 325°F. Butter 9-inch-diameter glass pie dish. Mix cookie crumbs and melted butter in medium bowl until evenly moistened. Press crumb mixture onto bottom and up sides of prepared dish. Bake until crust is firm and crisp to touch, about 10 minutes. Cool completely.
  • Make praline:
  • Line baking sheet with foil; oil lightly. Stir sugar in heavy medium skillet over medium-low heat until sugar begins to melt, about 8 minutes. Increase heat to medium-high and cook until sugar turns into deep golden syrup, stirring occasionally, about 4 minutes. Stir in almonds. Immediately pour praline onto foil-lined baking sheet; spread with wooden spoon. Let stand until praline is cool and firm, about 30 minutes. Cut praline into 1/2-inch pieces. Transfer half of praline pieces to processor; grind until powder forms. Reserve remaining praline pieces for topping.
  • Spread 1 pint pistachio ice cream gently and evenly in cooled crust (crust is fragile). Sprinkle 1/4 cup praline powder over. Spread raspberry gelato evenly over. Sprinkle remaining praline powder over. Leaving 1 inch border of raspberry gelato showing, spread remaining pistachio ice cream over top of pie, mounding slightly in center. Sprinkle reserved praline pieces over top. Freeze until firm, at least 4 hours. (Can be made 5 days ahead. Cover tightly; keep frozen.)
  • Let pie soften slightly at room temperature, about 5 minutes. Serve pie with Raspberry Sauce, if desired.
  • *Available at Italian markets and some supermarkets.

SPICED PUMPKIN PIE WITH HAZELNUT PRALINE



Spiced Pumpkin Pie with Hazelnut Praline image

Categories     Nut     Dessert     Bake     Thanksgiving     Spice     Pumpkin     Fall     Hazelnut     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 28

Praline:
1/3 cup water
1/8 teaspoon cream of tartar
1 1/4 cups sugar
1 1/4 cups hazelnuts (about 5 1/2 ounces), toasted, husked, coarsely chopped
Crust:
1 1/4 cups all purpose flour
2 teaspoons sugar
1/4 teaspoon salt
1/3 cup solid vegetable shortening, cut into 1/2-inch cubes, frozen
3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons (or more) ice water
1 teaspoon apple cider vinegar
Filling:
1 15-ounce can pure pumpkin
3/4 cup heavy whipping cream
1/2 cup (packed) golden brown sugar
2 large eggs
1 1/2 teaspoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon vanilla extract
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Topping:
2/3 cup chilled whipping cream
2 tablespoons powdered sugar

Steps:

  • For praline:
  • Line rimmed baking sheet with foil. Mix 1/3 cup water and cream of tartar in small saucepan. Add sugar; stir over low heat until sugar dissolves. Increase heat; boil without stirring until golden, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 11 minutes. Add nuts; swirl to combine. Pour praline onto baking sheet, spreading with metal spatula. Cool.
  • Break praline into chunks; grind half finely in processor. Reserve powder for filling and remaining chunks for garnish. (Can be made 5 days ahead. Store in airtight container at room temperature.)
  • For crust:
  • Blend flour, sugar, and salt in processor. Add shortening and butter; cut in using on/off turns until mixture resembles coarse meal. Transfer to medium bowl. Mix 2 tablespoons ice water and vinegar in small bowl and add to flour mixture. Stir until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 45 minutes.
  • Roll out dough on floured surface to 14-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 3/4 inch. Turn edges under; crimp. Freeze 45 minutes.
  • Preheat oven to 400°F. Bake crust until edges begin to brown, pressing with back of fork if crust bubbles, about 12 minutes. Remove crust from oven. Reduce oven temperature to 350°F.
  • Meanwhile, prepare filling:
  • Whisk praline powder, pumpkin, and next 10 ingredients in medium bowl to blend.
  • Pour filling into warm crust. Bake until filling is puffed around edges and just set in center, about 45 minutes. Transfer pie to rack; cool. (Can be made 1 day ahead. Cover loosely and chill.)
  • For topping:
  • Beat cream and sugar in bowl until peaks form. Transfer cream to pastry bag fitted with large star tip. Pipe rosettes around top edge of pie. Garnish with praline chunks.

APPLE PRALINE PIE



Apple Praline Pie image

You can make this pie without the nuts if you prefer, and it is still very delicious. It's great with a scoop of vanilla ice cream. -Noelle Myers, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 8 servings.

Number Of Ingredients 22

1-3/4 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1 cup cold butter, cubed
1 teaspoon cider vinegar
4 to 6 tablespoons cold water
FILLING:
6 cups thinly sliced peeled tart apples
1 tablespoon ginger ale
1 teaspoon lemon juice
1 teaspoon vanilla extract
3/4 cup sugar
1/4 cup all-purpose flour
3 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter
TOPPING:
1/4 cup butter, cubed
1/2 cup packed brown sugar
2/3 cup pecan halves
2 tablespoons heavy whipping cream
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Sprinkle with vinegar. Gradually add water, tossing with a fork until dough forms a ball., Divide dough in half so that one portion is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge., In a large bowl, toss apples with the ginger ale, lemon juice and vanilla. Combine the sugar, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Spoon into crust; dot with butter., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 400° for 55-65 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary., Meanwhile, in a small saucepan over medium heat, melt butter. Stir in brown sugar; cook and stir until mixture comes to a boil and sugar is dissolved. Stir in pecans; cook 1 minute longer. Remove from the heat; stir in cream and vanilla. Immediately pour over pie. Bake 3-5 minutes longer or until topping is bubbly. Cool on a wire rack.

Nutrition Facts :

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

APPLE PRALINE PIE



Apple Praline Pie image

An apple pie loaded with the sweet flavors of brown sugar, spices and pecans.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 8

Number Of Ingredients 14

2 2/3 cups Gold Medal™ all-purpose flour
1 teaspoon salt
1 cup shortening
7 to 8 tablespoons cold water
1 cup granulated sugar
1 cup chopped pecans
1/3 cup Gold Medal™ all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
8 cups thinly sliced peeled tart apples (7 medium)
3 tablespoons butter or margarine
1/4 cup packed brown sugar
2 tablespoons half-and-half

Steps:

  • In medium bowl, mix 2 2/3 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 10-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  • In large bowl, mix granulated sugar, 2/3 cup of the pecans, 1/3 cup flour, the cinnamon, nutmeg and 1/4 teaspoon salt. Add apples; toss to coat. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over apples. Trim overhanging edge of pastry 1/2 inch from rim of pie plate.
  • Roll other round of pastry into 11-inch round. Fold into fourths and cut slits so steam can escape. Unfold pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
  • Bake 50 to 60 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking.
  • In 1-quart saucepan, place brown sugar, remaining 1/3 cup pecans and the half-and-half. Cook over low heat, stirring constantly, until sugar is melted. Spread over hot pie. Serve warm.

Nutrition Facts : Calories 645, Carbohydrate 79 g, Cholesterol 10 mg, Fiber 4 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 400 mg

PRALINE PUMPKIN PIE (PAULA DEEN)



Praline Pumpkin Pie (Paula Deen) image

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).

Provided by SharleneW

Categories     Pie

Time 1h

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

Number Of Ingredients 16

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

Steps:

  • Preheat oven to 400°F.
  • Blend pecans with 1/3 cup brown sugar and softened butter.
  • Press gently with back of a spoon into bottom of unbaked pie shell.
  • Blend all remaining ingredients except egg whites and granulated sugar.
  • Pour into pie shell.
  • Bake for about 50 minutes.
  • Make a meringue by beating egg whites until stiff, adding 1 tablespoon granulated sugar and beating again briefly.
  • Return to 425°F oven just to brown meringue.
  • Chill and serve cold.

Nutrition Facts : Calories 496.6, Fat 33.3, SaturatedFat 15.3, Cholesterol 201, Sodium 426.4, Carbohydrate 40.6, Fiber 2.3, Sugar 26.7, Protein 7

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