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Open Cream | Professional Baker

Golden Brown Sugar & Pecan Praline Cream Pie

Recipe By: David Eaheart
Year Submitted: 2026
Winner Second Place
Sponsor:

Ingredients

PIE CRUST

½ cup water

1 egg

1 tablespoon white vinegar

4 cups AP flour

1 teaspoon salt

1 tablespoon sugar

1 ¾ cups Crisco, chilled

 

MOLASSES PECAN FILLING

1/4 cup dark brown sugar

1 large eggs

1/3 cup dark corn syrup

1 ½ tablespoons unsalted butter, melted

1 teaspoon molasses

4 teaspoon all-purpose flour

1 teaspoon whiskey

Pinch of salt

5/8 cups pecans, toasted and chopped

1/8 teaspoon vanilla extract

 

BROWN SUGAR PASTRY CREAM

1 ½ cups heavy cream

1 ½ cups whole milk, divided

6 large egg yolks

¾ cup (150 g) dark brown sugar

6 Tablespoon wheat starch (for a smooth, clean finish)

½ teaspoon kosher salt

6 tablespoon chilled unsalted butter, cubed

4 teaspoons vanilla extract or vanilla bean paste

 

WHIPPED TOPPING

1 cup heavy cream

¼ cup sour cream

3 tablespoons powdered sugar

1 teaspoon vanilla extract

 

CANDIED PECANS

1 cup pecans (roughly chopped)

1 ½ teaspoon unsulfured molasses

¼ cup granulated white sugar

1 tablepoon egg white (whisked until frothy)

½ teaspoon vanilla extract

½ teaspoon cinnamon

¼ teaspoon salt

 

MOLASSES DRIZZLE

¼ cup dark brown sugar

2 tablespoons molasses

2 tablespoons heavy cream

1 teaspoon whiskey

Pinch of salt

Directions

CRUST

  1. Mix water, egg and vinegar. Chill.
  2. Mix flour, salt and sugar in a bowl.
  3. With pastry blender, cut in Crisco into the flour.
  4. Add egg mixture to flour mixture and mix until all ingredients are mixed to form dough.
  5. Separate dough into two equal parts and wrap in plastic wrap.
  6. Chill for at least 2 hours but overnight preferably.
  7. Roll out pie dough to fit a 9 inch pie pan. Chill.

MOLASSES PECAN PIE FILLING

  1. Whisk sugar, eggs, syrup, butter, molasses, flour, whiskey, salt, and vanilla until smooth.
  2. Stir in toasted pecans.
  3. Pour into the warm pre-baked crust. Bake on the lower rack at 350°F until the layer is mostly set but still jiggles slightly in the center (approx. 15–18 minutes).
  4. Let cool on a wire rack for at least 30 minutes until barely warm.

PASTRY CREAM

  1. Whisk egg yolks, brown sugar, wheat starch, salt, and 1/2 cup cold milk in a bowl until smooth.
  2. Heat 1 ½ cups cream and 1 cup milk in a saucepan over medium until steaming.
  3. Slowly pour half of the hot milk into the egg slurry while whisking constantly. Return the mixture to the saucepan. Strain through chinois.
  4. Cook over medium heat, stirring constantly, until it bubbles and becomes glossy and thick. Whisk for 1 full minute to activate the wheat starch.
  5. Remove from heat; whisk in butter and vanilla until emulsified.
  6. Pour over the cooled pecan base. Cover with plastic wrap touching the surface and chill at least 4–6 hours.

CANDIED PECANS

  1. Set oven to 300°F and line a tray with parchment or Silpat.
  2. Whisk egg white, molasses, and vanilla until very frothy.
  3. Toss chopped pecans in the wet mix, then stir in the combined sugar, cinnamon, and salt.
  4. Spread thin and bake for 25–35 minutes, stirring every 10 minutes.
  5. Let cool completely on the tray to harden

WHIPPED TOPPING

  1. Combine cream, sour cream, sugar, and vanilla. Whip to medium-stiff peaks for piping stability.
  2. Using a large star tip, pipe a decorative border and central rosettes.
  3. Scatter candied pecans over the cream.

MOLASSES DRIZZLE

  1. Combine the sugar, molasses, and cream in a small saucepan over medium-low heat.
  2. Whisk until the sugar dissolves and the mixture begins to bubble slightly. Let it simmer for 1–2 minutes until it coats the back of a spoon.
  3. Remove from heat and stir in the whiskey and salt.
  4. Let the sauce cool completely to room temperature before drizzling. Drizzle only over the piped rosettes in a circular motion, allowing the sauce to pool slightly around the candied pecan “crowns.”