recipe reviews for:

Praline Pie

“ For this rich, deep-dish pie, lots of chopped pecans are stirred into a mixture of brown and white sugars, heavy cream and butter. Then this lovely concoction is carefully cooked on the stove until a candy thermometer tells you that it is now praline. This thick and glistening candy filling is poured into a prepared crust and baked in a slow oven for twenty minutes.”

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Reviewed: Dec. 13, 2007

I made this as a treat for a holiday party I hosted. Some thought it was too sweet, which I could agree with, but I liked that. It lasted quite a few days (since one slice at a time was fulfilling), which was great!

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Reviewer:

AFMeyer

	Cooking Level: Intermediate Living In: Burnsville, Minnesota, USA
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Reviewed: Jul. 2, 2006

My nine year old son made this recipe for our local 4th of July pie-baking contest last year and won a bronze medal! There was hardly any left over for us to try after all the judges had a "taste", but it was like eating carmel! He is making it again this year...hope for a gold.

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Reviewer:

Terilynn


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Reviewed: Apr. 14, 2006

There is something wrong with the cooking times to this recipe. The crust was very underdone I had to then cook the pie for much longer to finish off the crust. then the candy had cooked too long. i would prebake the crust longer next time

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Reviewer:

shazzam


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Reviewed: Feb. 18, 2003

Way to go, Sandy! Amazing! Awesome! Took me back to N'Awlins! Oh my God....!!!!!!!!

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Reviewer:

SCOOTERLOU

	Cooking Level: Expert Home Town: Frankclay, Missouri, USA Living In: Antonia, Missouri, USA
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