Easy Pecan Pie With Crunchy Praline Topping Recipe

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Indulge in the sweet and nutty flavor of this out of the ordinary praline pecan pie. With its buttery crust, sweet filling, and crunchy pecan praline topping, this is a delightful treat for all pecan pie lovers!

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• Prep Time: 15 minutes
• Bake Time: 35 minutes
• Setting/Cooling Time: 3 hours
• Total Time: 3 hours + 50 minutes
• Servings: 8-10 slices
• Prep Level: Beginner +

Ingredient Notes

• Prepared pie crust (store bought or homemade)
• Eggs – Room temperature eggs are good for baking recipes because the mix more evenly in batters.
• Dark brown sugar – There is more molasses in dark brown sugar which gives it a richer caramel flavor and darker color. In most cases, light brown sugar and dark brown sugar are interchangeable. You can use either in this recipe.
• Bourbon – optional
• White vinegar – Vinegar is an acidic ingredient which helps cut the sweetness just a bit.

Step-by-Step Instructions

• Preheat oven. 
• Place pre made crust in pie plate. Press crust firmly against the sides and bottom. Fold and press excess pie dough together to form a thick crust edge and flute.
• Whisk the eggs in a large mixing bowl. Add the brown sugar and mix well. Next add the flour, syrup, butter, and vanilla. Whisk until throughly blended.

• Pour mixture into the pie shell. Bake the pie until the top is brown and center is set. 
• Place pie on a wire rack and cool for at least one hour.

Crunchy Praline Topping

• In a heavy bottom saucepan, combine brown sugar, cream, corn syrup, butter, and vinegar. Bring to a boil over medium-high heat.
• Cook and stir until a candy thermometer reads 240° stirring occasionally.

• Remove from heat. Stir in pecan pieces (see Top Tips)  and vanilla extract.
• Pour praline mixture over cooled pie immediately. Use a spatula to spread over the entire top of pie. Let the pie stand for at least two hours before serving.  

Tips & Tricks

1. Breakup pecans – Place perfect pecan halves in a medium size ziplock bag and use the rolling pin to break up the pecan halves into small pieces. You can also use a cutting board and a large cutting knife and chop the pecan halves into small pieces.
2. Don’t over-bake – The center should still jiggle slightly when you take it out of the oven. It will continue to sett as it cools.
3. Use a pie shield or foil – The best way to prevent the edges of the pie crust from over-browning, you can use a pie crust edge protector or a shield made out of aluminum foil to cover edge.

Serving Suggestions

• Sprinkle sea salt flakes over the top of pie
• Enjoy with a scoop of vanilla ice cream from Cooking with Carlee
• Serve with a dollop of easy homemade whipped cream

Storing

Store leftover pie  in an airtight container on the counter for 4 to 5 days or in the refrigerator for 6 to 7 days.

Reheating

This praline topping is a bit hard and crunchy. For the best texture, serve it at room temperature or you can reheat it in the oven at 325° F for 15 minutes. 

More Delicious Holiday Sweets

• Mini Pecan Raisin Tarts – Old family recipe that is super easy to make and yummy!
• Easy 5 Ingredient Delicious Meltaway Cookies – A Christmas favorite.
• Crispy Old-Fashioned Molasses Cookies – My nana’s recipe.
• Libby’s Classic Pumpkin Roll
• Easy Pumpkin Pancakes Using a Mix
• Easy Bread Pudding with Rum Sauce

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Yield: 8 to 10 slices

Easy Pecan Pie With Crunchy Praline Topping Recipe

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Indulge in the sweet and nutty flavor of this out of the ordinary praline pecan pie.

It's a twist to the classic pecan pie, enhancing both its flavor and texture.

What makes this pie unique it the candy-like praline topping!

Prep Time 15 minutes

Cook Time 35 minutes

Additional Time 3 hours

Total Time 3 hours 50 minutes

Ingredients

• Prepared pie crust (store bought or homemade)
• 3 large eggs – room temperature
• 1 cup dark brown sugar – packed
• 1 1/2 tablespoons all purpose flour
• 1/2 cup maple syrup
• 1 tablespoon melted butter – unsalted
• 2 tablespoons bourbon – optional
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• For Praline Topping:
• 1/2 cup light brown sugar – packed
• 2 tablespoons heavy cream
• 1 tablespoon light corn syrup
• 1 tablespoons unsalted butter
• 1 1/2 teaspoons white vinegar
• 3/4 cup coarsely chopped pecans
• 2 teaspoons vanilla extract

Instructions

1. Preheat oven to 350 degrees F.
2. Place pre made crust in ungreased 9-inch pie plate.
3. Press crust firmly against the sides and bottom. Fold and press excess pie dough together to form a thick crust edge and flute. 
4. Whisk the eggs in a large mixing bowl. Add the brown sugar and whisk vigorously.
5. Melt butter (either on the stove top over medium heat or melt in the microwave in a small bowl).
6. Add the flour, syrup, butter, and vanilla extract. Whisk until throughly blended.
7. Pour mixture into the pie shell. Use a rubber spatula to scrape the side of bowl, making sure to use all the filling. 
8. Bake for 30 to 35 minutes or until the top is brown and center is set. (see Top Tips) The pie will settles and firm up as it cools.
9. Cool pie on a wire rack for at least one hour.
10. For praline topping – in a heavy bottom 1-quart saucepan, combine brown sugar, cream, corn syrup, butter and vinegar.
11. Bring to a boil over medium-high heat (you don’t want the mixture to burn so keep an eye on it and adjust heat to medium if necessary). Cook and stir until a candy thermometer reads 240° (firm-ball stage), stirring occasionally.
12. Remove from heat. Stir in pecan pieces (see Top Tips) and vanilla.
13. Pour praline mixture over cooled pie immediately. Use a spatula to spread over the entire top of pie.  
14. Let the pie stand for at least two hours before serving. This is when the crunchy topping will harden. Use a sharp knife to cut pie.

Notes

Equipment / Helpful Tools

• 9-inch pie pan

• Large bowl

• Whisk

• Spatula

• Small saucepan

• Candy thermometer

• Cooling wire rack

• Measuring cups

• Measuring spoon
• Oven mitts
• Sharp knife

Serving Suggestions

• Enjoy with a scoop of vanilla ice cream
• Sprinkle sea salt flakes over the top of pie
• Serve with a dollop of easy homemade whipped cream

How To Store

Store leftover pie  in an airtight container on the counter for 4 to 5 days or in the refrigerator for 6 to 7 days.

How To Reheat

This praline topping is a bit hard when cold. For the best texture, serve it at room temperature or reheat it in the oven at 325 degrees F for 15 minutes.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 457Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 82mgSodium: 278mgCarbohydrates: 66gFiber: 2gSugar: 52gProtein: 5g

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