Barb's Pecan Praline Pie


  • 1 1/4 c. all-purpose flour, plus extra for dusting

  • 2 TBS dark brown sugar

  • 1/2 tsp. salt

  • 8 TBS unsalted butter, cut into 1/4 inch pieces and chilled

  • 3-4 TBS ice water


  • 8 TBS unsalted butter, cut into 1 inch pieces

  • 3/4 c. packed dark brown sugar

  • 1 tsp. salt

  • 3 large eggs

  • 3/4 c. dark corn syrup

  • 1 TBS vanilla extract

  • 2-4 TBS bourbon

  • 2 c. whole pecans, toasted, and broken into small pieces




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 one-second pulses. Turn mixture into medium bowl.

Using rubber spatula, fold 3 TBS water into flour mixture, then press against side of bowl. (You can add up to 1 more TBS ice water if necessary.) Squeeze dough together and flatten into disk. Dust with flour, wrap in plastic, and refrigerate at least 30 minutes or up to 2 days before rolling.

Remove dough from refrigerator and let stand until dough is malleable enough to roll out but still cool, 10 to 20 minutes. Adjust oven rack to middle position and heat oven to 375°. Roll dough on lightly floured surface into 12 inch circle. Roll dough over pin, and unroll it evenly into 9 inch pie plate. Fit dough into pie plate and flute edges. Refrigerate for 40 minutes, then freeze for 20 minutes.

Line pie shell with two 12 inch pieces of 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 to 25 minutes. Carefully remove foil and weights, then continue to bake until crust is firmly set and lightly browned, 10 to 15 minutes. Remove pie shell from oven and set aside. (Shell can be cooled, wrapped tightly in plastic, and stored at room temperature for 1 day.)



Lower oven temperature to 275°. Place pie shell in the oven if not still warm.

Cook butter, brown sugar, and salt together in medium saucepan over medium heat until sugar is melted and butter is absorbed, about 2 minutes. Remove from heat and whisk in eggs, one at a time. Whisk in corn syrup, vanilla, and bourbon. Return 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 130°.) Remove pan from heat and stir in pecans.

Pour mixture into warm shell and bake until center feels set yet soft, like gelatin, when gently pressed, 45 to 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 briefly in oven. Serve with whipped cream or vanilla ice cream.