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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!

There is a white plate with a piece of pecan pie with a hard candy like top crust with a dollop of whipped cream on it. There is a fork laying next to the plate. Items are on a white and black terrazzo surface.

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

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


The praline topping is made separately and is poured over the pecan filling after it has been baked.

So decadent, so delicious!

Simple Ingredients 

There are eight white bowls of different sizes with ingredients in them. One has dark brown sugar, one has light brown sugar, one has 3 brown eggs in it, one has maple syrup, one has chopped pecans, one has flour, one has 2 chunks of butter and the last white bowl has light brown bourbon in it. There are 2 smaller clear bowls. One has cream in it and the other has clear corn syrup in it. There is also 3 clear ramekins. One has vanilla extract, one has salt and the third has clear vinegar in it. There is a tubular plastic bag with an unbaked rolled up pie crust in it. All the items are on a white and black terrazzo surface.

For Pie Filling

  • Eggs
  • Dark brown sugar
  • All purpose flour
  • Maple syrup
  • Unsalted butter
  • Bourbon – optional
  • Vanilla extract
  • Salt

For Crunchy Praline Topping

  • Light brown sugar
  • Heavy cream
  • Light corn syrup
  • Unsalted butter
  • White vinegar
  • Pecans
  • Vanilla extract

Equipment / Helpful Tools

  • Pie plate
  • Large bowl
  • Whisk
  • Spatula
  • Small saucepan
  • Candy thermometer
  • Cooling wire rack
  • Measuring cups
  • Measuring spoons
  • Oven mitts

Easy Recipe For Pecan Pie With Crunchy Praline Topping

There is an unbaked pie shell in a pie pan. Pan is on a white and black terrazzo surface.
  • Heat oven to 350 degrees F. 
  • 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.
There is a white bowl with a light brown liquid mixture in it. There is a stainless steel whisk resting on the edge of the bowl. The bowl is on a white and black terrazzo surface.
  • 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.
There is an unbaked pie crust in a pie pan. There is a light brown liquid mixture inside the pie shell. Pie pan is on a white and black terrazzo surface.
  • Pour mixture into the pie shell.
There is a tin pie pan with a baked brown custard in it. The pie pan is on a white and black terrazzo surface.
  • Bake pie 30 to 35 minutes or until the top is brown and center is set. (see Top Tips) 
  • Place pie on a wire rack and cool for at least one hour.

For Crunchy Praline Topping

There is a stainless steel saucepan with brown sugar, syrup, and a chunk of butter in it. There is a light gray rubber spatula resting inside the pan. Pan is on a white and black terrazzo surface.
  • In a heavy bottom saucepan, combine brown sugar, cream, corn syrup, butter, and vinegar.
  • Bring to a boil over medium-high heat.
There is a stainless steel saucepan with a light brown sauce in it. There is a big thermometer attached to the inside of the pan. Pan is on a white and black terrazzo surface.
  • Cook and stir until a candy thermometer reads 240° stirring occasionally.
There is a stainless steel saucepan with a light brown sauce and pieces of pecans in it. Pan is on a white and black terrazzo surface.
  • Remove from heat.
  • Stir in pecan pieces (see Top Tips)  and vanilla extract.
There is a tin pie pan with a whole pecan pie in it. There are chopped pieces of pecan in a candy like texture on top of the pie. Pie tin is on a white and black terrazzo surface.
  • 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.  

Top Tips

  •  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.

Serving Suggestions

  • Sprinkle sea salt flakes over the top of pie
  • Enjoy with a scoop of vanilla ice cream
There is a white plate with a piece of pecan pie with a hard candy like top crust. The plate is on a white and black terrazzo surface.

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 Praline Pecan Pie

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 degrees F for 15 minutes. 

Frequently Asked Questions

What Is The Difference Between Light Brown Sugar And Dark Brown Sugar?

The difference between the 2 sugars is simply the amount of molasses each contains.

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. 

Why Do You Let Eggs Come To Room Temperature?

​Room temperature eggs are good for baking recipes because the mix more evenly in batters.

Why Do You Add Vinegar To Praline Pecan Pies?

Vinegar is an acidic ingredient which helps cut the sweetness just a bit.

If you’re looking for delicious cookies for the holiday season, you have to try these recipes!

Yield: 8 to 10 slices

Easy Pecan Pie With Crunchy Praline Topping Recipe

There is a white plate with a piece of pecan pie with a hard candy like top crust with a dollop of whipped cream on it. There is a fork laying next to the plate. Items are on a white and black terrazzo surface.

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 spoons
  • 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 Praline Pecan Pie

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 degrees F for 15 minutes. 

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© Laura @ Join me in the Kitchen
Cuisine: American / Category: Desserts

Bentley Jackson

Sunday 16th of July 2023

These deserts are the best from this website and haven't been disappointed yet, so yummy and such a great blend of flavors.

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