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: Oct. 9, 2012

This pie is incredible, however, I did cook the crust longer, I also boiled the sugar mixture a little longer and I put the oven at 300*. I also have found that it sets up very well if you refrigerate it after it is cooked and has cooled, just know that when you heat up a slice in the microwave it doesn't take very long. This is great served with vanilla ice cream! It really does taste like a prailine. My husband's favorite!

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Recipes

Reviewed: Apr. 29, 2011

Absolutely delicious! I made mini-pies in my cupcake tins and, while they needed to bake a bit longer than the recipe called for, they are amazing. One of the best recipes I've made in a long time.

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Abbie S

Cooking Level: Expert

Home Town: Wichita Falls, Texas, USA

Reviewed: Jan. 11, 2011

So I followed the instructions and my crust was under baked and my filling was not set. I threw it back in for...15ish min. at 300. Maybe even a little longer. Left it out all night and then it was set. I did have left over filling because I didn't have a deep dish crust and I put it over ice cream. Amazing. I topped it with whip cream with a little chocolate Godiva liquor and a little sugar. I am certain it would have gone great with the pie. My dog ate the entire thing off the counter. Lame. I will have to do it again, lol.

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Nicole

Reviewed: Feb. 23, 2009

I love this pie. I had never tried praline pie and this recipe definitely made me want to try it again. Thanks!

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SaraG

Cooking Level: Expert

Living In: Breese, Illinois, USA

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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AFMeyer

Cooking Level: Intermediate

Living In: Burnsville, Minnesota, USA

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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Terilynn

Home Town: Muskego, Wisconsin, USA

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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