Pecan Praline Peach Pie Food

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PEACH PRALINE PIE



Peach Praline Pie image

Clarice Schweitzer of Sun City, Arizona gives peach pie a delightful twist with a nutty layer beneath and atop the sliced fruit. "It's a dessert that always draws compliments!" she reports.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6-8 servings.

Number Of Ingredients 9

4 cups sliced peeled ripe peaches
1 cup sugar, divided
2 tablespoons quick-cooking tapioca
1 teaspoon lemon juice
1/2 cup all-purpose flour
1/2 cup chopped pecans or walnuts
1/4 cup cold butter
1 unbaked pastry shell (9 inches)
Whipped cream or ice cream, optional

Steps:

  • In a large bowl, combine the peaches, 1/4 cup sugar, tapioca and lemon juice; let stand for 15 minutes. , In a small bowl, combine the flour, nuts and remaining sugar; cut in butter until crumbly. Sprinkle a third of the crumbs into pie shell. Add peach mixture; sprinkle with remaining crumbs. , Bake at 450° for 10 minutes. Reduce heat to 350°; bake for 30 minutes or until the peaches are tender and topping is golden brown. Serve with whipped cream or ice cream if desired.

Nutrition Facts :

GEORGIA PEACH AND PRALINE PIE



Georgia Peach and Praline Pie image

Make and share this Georgia Peach and Praline Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 1h10m

Yield 1 9inch pie

Number Of Ingredients 13

1 unbaked pie shell (9-inch)
1 teaspoon all-purpose flour
1/3 cup all-purpose flour, divided
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup light corn syrup
3 eggs
3 cups fresh peach slices, chopped
1/4 cup butter, melted
1/4 cup firmly packed brown sugar
2 tablespoons butter, softened
1/2 cup coarsely chopped pecans

Steps:

  • Sprinkle 1 teaspoon flour over pie crust; set aside.
  • Add 3 tablespoons flour, sugar, salt, nutmeg, corn syrup and eggs to a mixing bowl; beat at medium speed with an electric mixer for 1 minute.
  • Fold in peaches and 1/4 cup melted butter.
  • Pour mixture into piecrust.
  • Mix together the remaining flour and brown sugar in another bowl.
  • Cut in 2 tablespoons butter using a pastry blender, until the mixture resembles coarse crumbs; add chopped pecans and stir.
  • Sprinkle crumb mixture evenly over peach filling.
  • Bake at 375° for 45-50 minutes or until center of pie is set (cover crust edges with foil after 35 minutes to prevent over browning).

PEACH-PECAN PIE



Peach-Pecan Pie image

Make and share this Peach-Pecan Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 11

1 (9 inch) pie pastry, edges crimped decoratively
3 cups peeled sliced peaches (6 medium, fresh or frozen, unthawed)
1 cup sugar
2/3 cup sour cream
3 egg yolks
2 tablespoons all-purpose flour
1/2 cup cold butter
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans

Steps:

  • Refrigerate pie shell until ready to use.
  • Preheat the oven to 350°.
  • Scatter the peaches over the bottom of the piecrust.
  • In a bowl, combine the sugar, sour cream, egg yolks, and flour.
  • Using a whisk, stir to mix everything into a thick, rich sauce.
  • Pour this evenly over the peaches.
  • Place the pin on the center shelf of the oven.
  • Bake until the custard is set and the crust is handsomely browned, about 30 minutes.
  • Topping-in the bowl of a food processor, combine the butter, sugar, flour, and cinnamon.
  • Pulse the machine on and off, until the mixture resembles small peas.
  • Stir in the chopped pecans; set aside.
  • Remove the pie from the oven, and scatter the topping all over the pie.
  • Return to the oven and bake until the pie is golden brown, 10-15 minutes.
  • Place the pie on a cooling rack or a folded kitchen towel and let cool for at least 45 minutes.
  • Serve warm, or refrigerate and serve cold.

Nutrition Facts : Calories 511.8, Fat 29.4, SaturatedFat 12.3, Cholesterol 102.7, Sodium 236.8, Carbohydrate 60.5, Fiber 2.6, Sugar 43.3, Protein 4.7

PEACH PRALINE PIE



Peach Praline Pie image

Pecan praline topping to a most wonderful peach pie. Serve with sweetened whipped cream or icecream.

Provided by L DJ3309

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

6 cups ripe peaches, peeled and sliced
1 1/4 cups sugar, divided
3 tablespoons quick-cooking tapioca
1 tablespoon lemon juice
1/2 cup all-purpose flour
1/2 cup pecans, chopped
1/4 cup butter
1 unbaked 9 inch pie shell

Steps:

  • In a large bowl, combine peaches, 1/2 C sugar, tapioca, and lemon juice, mix well.
  • In a small bowl, combine flour, pecans and remaining sugar, cut in butter until crumbly.
  • Sprinkle one-third of crumbs into pie shell, cover with peaches.
  • Sprinkle remaining crumbs on top.
  • Bake in 450° oven for 10 minutes.
  • Reduce heat to 350° and bake for 45 minutes.

Nutrition Facts : Calories 415.5, Fat 16.5, SaturatedFat 5.9, Cholesterol 15.2, Sodium 173.2, Carbohydrate 66.5, Fiber 3.2, Sugar 46.4, Protein 3.8

CREAMY PRALINE PECAN PIE



Creamy Praline Pecan Pie image

Had this at a restaurant and it was delicious. Made this pie for Thanksgiving and everyone raved about it. You must try this. You won't be disappointed.

Provided by clw721

Categories     Dessert

Time 40m

Yield 1 pie

Number Of Ingredients 8

1 graham cracker pie crust
8 ounces cream cheese
8 ounces Cool Whip
1 cup powdered sugar
2 cups pecans, coarsely chopped
1 cup shredded coconut (from the bag, not frozen)
1/2 cup butter, melted
caramel sauce (like you use on ice cream)

Steps:

  • 1. Blend cool whip, cream cheese, and powdered sugar well with a mixer then chill.
  • 2. Stir the pecans, coconut, and melted butter together, spread on a slightly greased cookie sheet, then drizzle with Caramel Sauce. Put in the oven and bake at 350 for 15-20 minutes or until brown (watch, so it doesn't burn).
  • 3. As the pecan, coconut and butter mixtures is cooling, take your cream cheese mixture from the fridge and spread that into your pie crust.
  • Then spoon the cooled pecan/coconut topping over the cream cheese, drizzle more Caramel Sauce on the top, and you're done!
  • Keep refrigerated until ready to eat.

Nutrition Facts : Calories 5932.2, Fat 476.7, SaturatedFat 206.7, Cholesterol 493.9, Sodium 3208.9, Carbohydrate 411.8, Fiber 28.8, Sugar 317.5, Protein 50

AFTER-HOURS SOUTHERN PECAN PRALINE PIE



After-Hours Southern Pecan Praline Pie image

Chopping the pecans with a knife will produce a fine dust that can cloud the resulting pie, instead, use a rolling pin to gently break the pecans into small, 1/2-inch pieces. Be sure to remove the pie from the oven when the center is set but still wobbly; residual heat will finish the job. The extra bourbon in this pie will please the adults at the table!!

Provided by Chef mariajane

Categories     Pie

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 13

1 1/4 cups all-purpose flour
2 tablespoons dark brown sugar
1/2 teaspoon salt
8 tablespoons unsalted butter, cut into 1/4 -inch pieces and chilled
3 -4 tablespoons ice water
8 tablespoons unsalted butter, cut into 1-inch pieces
3/4 cup dark brown sugar, packed
1 teaspoon salt
3 large eggs
3/4 cup dark corn syrup
1 tablespoon vanilla extract
4 tablespoons Bourbon
2 cups whole pecans, toasted, cooled and broken into small pieces

Steps:

  • FOR THE DOUGH: 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 1-second pulses. (To do this by hand, grate frozen butter in large holes of box grater, then rub flour-coated pieces between your fingers until the flour turn pale yellow and coarse) Turn mixture inot a medium bowl.
  • Using rubber spatula, fold 3 tablespoons water into flour mixture, then press against side of bowl, if mixture doesn't hold together, add one more tablespoons water. Squeeze dough together and flatten tnto a 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 untl dough is malleable enough to roll out, but still cool, 10 -20 minutes. Adjust oven rack to middle position and heat to 375°F Roll dough on lightly floured surface into 12-inch circle. Roll dough over pin and unroll it even into a 9-inch glass 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 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, 20-25 minutes. Carefully remove foil and weights, then continue to bake until crust is firmly set and lightly browned, 10-15 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).
  • FOR THE FILLING: Lower oven temperature to 275°F Place pie shell in oven if not still warm.
  • Cook butter, brown sugar and salt together in medum saucepan over medium heat until sugar is melted and butter is absorbed, about 2 minutes. Remove from heat a d whisk in eggs, one at a time; whisk in corn syrup, vanilla and 2 tablespoons bourbon. Rerturn 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 130F) Remove pan from heat and stir in pecans and remaining bourbon.
  • Pour mixture into warm shell and bake until center feels set yet soft, like gelatin, when pressed gently, 45-60 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 it briefly in oven, topped with whipped cream or vanilla ice cream.

Nutrition Facts : Calories 677.2, Fat 42.9, SaturatedFat 16.7, Cholesterol 140.4, Sodium 523.2, Carbohydrate 66, Fiber 2.9, Sugar 32.8, Protein 6.9

NEW ORLEANS PECAN PRALINE PIE



New Orleans Pecan Praline Pie image

Make and share this New Orleans Pecan Praline Pie recipe from Food.com.

Provided by Susie in Texas

Categories     Pie

Time 4h

Yield 1 9inch pie

Number Of Ingredients 10

1 (14 ounce) can sweetened condensed milk
1 9" unbaked pie shell
3 eggs, slightly beaten
1 cup light corn syrup
1 cup sugar
2 tablespoons margarine or 2 tablespoons butter, melted
1 1/2 cups pecans, finely chopped
1 teaspoon vanilla
1/8 teaspoon salt
pecan halves (optional)

Steps:

  • Fill a large heavy duty pot with water and bring water to a boil.
  • Remove paper label from condensed milk can.
  • Immerse the unopened condensed milk can into the boiling water.
  • Reduce heat to medium and cover pot with lid.
  • Cook for 3 hours.
  • Occasionally check pot to make sure it doesn't boil dry.
  • Remove can from water with tongs.
  • Place in freezer for one hour, to cool.
  • Combine slightly beaten eggs with syrup, sugar, margarine, vanilla and salt.
  • Mix well.
  • Add chopped pecans and mix well, again.
  • Pour pecan pie mixture into unbaked pie shell.
  • Bake@ 350 degrees for 50-55 minutes.
  • Filling is done when knife inserted near the center comes out clean.
  • When done, remove pie from oven and let cool for 1 hour.
  • Open cooled condensed milk can.
  • Empty contents into small bowl and stir well.
  • Pour the carmelized milk onto the top of the pecan pie and spread over the pie.
  • Garnish with pecan halves (optional).
  • Serve with whipped topping (optional).
  • (note) if salted pecans are used, omit the 1/8 tsp.
  • of salt from the recipe.

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