Bourbon Salted Praline Pie

By TaylorSang
November 1, 2013
2 Comments


Author Notes: This recipe is adapted from our love of caramel, pralines, bourbon, and the South. This pie's praline and graham crust is the perfect crunchy cradle for a bed of praline pecans and a thick layer of bourbon salted caramel. To top it off, we've dolloped it (and dolloped and dolloped) with homemade bourbon whipped cream. TaylorSang

Serves: 10

Ingredients

Praline Crust

  • 1 1/3 cups Crushed Graham Cracker Crumbs
  • 6 tablespoons Butter, melted
  • 3/4 cup Pecan Halves
  • 1 teaspoon Bourbon Vanilla Extract
  • 1/4 cup Bourbon Vanilla Sugar
  • 1/2 teaspoon Cinnamon
  • 1 teaspoon Salt

Salted Praline Filling

  • 14 ounces Sweetened Condensed Milk
  • 8 ounces Unsalted Butter
  • 3 tablespoons Sugar
  • 3/4 cup Bourbon Vanilla Sugar
  • 3 tablespoons Light Corn Syrup
  • 3 tablespoons Heavy Cream
  • 3 teaspoons Bourbon Vanilla Extract
  • 3 tablespoons Pure Cane Sorghum
  • 1 1/2 ounces bourbon
  • 1 teaspoon Bourbon Smoked Salt
  • 1/4 cup Confectioner's Sugar
  • 1 cup Heavy Cream
  • 1/3 cup Praline Pecans

Directions

  1. Heat the oven to 350 degrees F. For the crust, combine all of the ingredients into a food processor. Process on high until the mixture becomes fine. Press the crust into a 9-inch pie pan and about an inch up the sides of the pan. Bake the crust for 12 minutes. Set aside.
  2. For the caramel, cook the sweetened condensed milk in a double boiler on medium-low heat for 45 minutes. Set aside. Meanwhile, combine butter, sugars, corn syrup, heavy cream, 2 teaspoons of Bourbon Vanilla Extract, Pure Cane Sorghum, and 1 oz of bourbon in a large sauce pan and cook for 10 minutes (allow this mixture to reach 240 degrees F) until it becomes a medium brown color. Stir the condensed milk into the bourbon caramel mixture. Sprinkle in the Bourbon Smoked Salt. Make a bed of praline pecans in the graham cracker crust. Pour the caramel mixture over the praline pecans. Let the pie cool in the refrigerator for several hours. Meanwhile, make the bourbon cream topping. Let your electric beater and a large mixing bowl rest in the freezer for 2 minutes before preparing. Pour 1 cup of heavy cream, 1/4 cup confectioner's sugar, 1/2 oz of bourbon, and 1 teaspoon of Bourbon Vanilla Extract into the mixing bowl. Mix on high for several minutes, until peaks form. Dollop the cream onto the cooled pie and enjoy.

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Reviews (2) Questions (0)

2 Comments

aargersi November 4, 2013
This sounds really good - where do you get bourbon vanilla, bourbon sugar and bourbon smoked salt?? Also do praline pecans = sugared pecans??
 
Author Comment
TaylorSang November 4, 2013
Thank you! I work for a company called Bourbon Barrel Foods. You can order Bourbon Barrel Aged Vanilla Extract, Bourbon Vanilla Sugar, and Bourbon Smoked Salt at www.bourbonbarrelfoods.com. Hmm, not sure about the sugared pecans; the pecans I bought were called "Praline Pecans." Hope this helps!