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Pecan – Karo Syrup

Bourbon Pecan Praline Pie

Recipe By: Christina Shum
Year Submitted: 2024
Winner First Place
Sponsor: Karo Syrup

Ingredients

Pie Crust:

2.25 cups)

2 tbsp sugar

0.25 tsp salt

2 sticks salted butter, cut into 1″ pieces, chilled

10.5-0.6 cups ice water

Praline paste:

0.5 cups sugar

1 cups pecans, toasted

Filling:

7 large eggs, room temp

1.2 cups brown sugar

1.25 cups light corn syrup

2 cups dark corn syrup

½ tsp Salt 

1 vanilla pod, scraped

4 tbsp bourbon

⅓ cup salted butter, browned, melted

3.5 cups lightly toasted pecans

 

Directions

Pie Crust:

  1. Combine dry ingredients and blend in cold butter until coarse meal forms. Chill mixture for 30 minutes
  2. Drizzle cold water on top and combine just until moist clumps are made. Gather in plastic wrap into a disc, and chill overnight.

Praline paste:

  1. Caramelize sugar and let cool on silpat in a thin sheet
  2. Break up cooled sugar and put in large food processor, add pecans, blend until smooth and pour into a greased 8.5″ round pan. 
  3. Freeze until solid

Pie Assembly

  1. Preheat oven to 350F
  2. Roll out dough and place into a 9″ springform pan. Place frozen dish of praline in bottom.
  3. Combine all filling ingredients and pour over praline paste.
  4. Place pan on baking sheet and bake on lowest rack for 80-90 minutes or until center reaches 200F.
  5. Trim pie edge while hot, then let cool until room temperature and serve with unsweetened whipped cream.
  6. Let cool before slicing