Champion Southern Pecan Pie with Praline Sauce
by Judi Harris
Preheat oven to 350 degrees.
Step 1: Make the pie crust
2 1/2 cups all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1/2 cup butter, chilled and cut into small pieces
12 cup vegetable shortening, chilled and cut into small pieces
1/2 cup buttermilk, chilled
In a food processor, combine the flour, sugar and salt and pulse together. Add the butter and vegetable shortening and pulse until well-blended and crumbly; the mixture should be the size of peas.
Add the buttermilk a little at a time and blend until the food processor blade can't turn anymore. Take the dough out of the processor bowl and place on a floured board.
Press the dough together - into a circle and cut in half. Wrap each piece in clear film and chill for 1 hour.
Step 2: While the pie dough is in the fridge, make the Praline Sauce. **
** Note: The praline sauce that I used on this pie is Proprietary to Memphis Barbecue in Las Vegas, Nevada. You may use any Praline Sauce of your choice.
Step 3: Make the Candied Pecan topping
1 cup sugar
1 teaspoon salt
1 pound whole pecan halves
1 egg white, at room temperature
1 tablespoon water
In a medium bowl mix together sugar and salt; set aside. Beat the egg white and water together just until frothy. Add the sugar mixture, mixing the pecans until well coated. Spread evenly onto a foil lined cookie sheet. Bake for 30 minutes. Remove pan from oven and separate the pecans as they cool. Chop pecans into pieces and set aside.
Step 4: Make the pie filling and bake the pie
4 large eggs, at room temperature
1 1/2 cups firmly packed brown sugar
1/2 cup butter, melted and cooled to room temperature
1/2 cup granulated sugar
12 cup chopped pecans
2 tablespoons all-purpose flour
2 tablespoons whole milk
1/2 teaspoon bourbon
1 tablespoon powdered sugar
Whisk eggs in a large bowl until foamy. Whisk in brown sugar, melted butter, granulated sugar, chopped pecans, flour, milk, and bourbon.
Take one (1) pie crust out of the fridge and put it on a floured board. Using a rolling pin, roll it into a circle large enough to fit the pie pan. Place crust in pie pan and make sure it's secure in the pan. Sprinkle 1 tablespoon of powdered sugar onto the bottom of the crust. Using a fork, prick the crust all around. Pour the pie filling on top of the powdered sugar.
Flute the pie crust edges. Loosley place a piece of aluminum foil on top to prevent the pie crust from browning too fast.
Bake for 30 minutes, then reduce the oven temperature to 300 degrees and bake for another 30 minutes. Take pie out of the oven and let it sit on a rack for about 5 minutes. Once cooled, take a toothpick and poke holds in the top and around the pecan halves. Yes, it will look like it's been shot! But we can fix that. Slowly pour the praline sauce over the top of the pie and let it soak INTO the pie. Make sure the sauce goes into all the holes that you poked into it. Then pour a little more of the sauce on top and take a pastry brush and brush the praline sauce around the top of the pie. Let is sit for a good 1/2 hour before serving.
by Judi Harris
Preheat oven to 350 degrees.
Step 1: Make the pie crust
2 1/2 cups all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1/2 cup butter, chilled and cut into small pieces
12 cup vegetable shortening, chilled and cut into small pieces
1/2 cup buttermilk, chilled
In a food processor, combine the flour, sugar and salt and pulse together. Add the butter and vegetable shortening and pulse until well-blended and crumbly; the mixture should be the size of peas.
Add the buttermilk a little at a time and blend until the food processor blade can't turn anymore. Take the dough out of the processor bowl and place on a floured board.
Press the dough together - into a circle and cut in half. Wrap each piece in clear film and chill for 1 hour.
Step 2: While the pie dough is in the fridge, make the Praline Sauce. **
** Note: The praline sauce that I used on this pie is Proprietary to Memphis Barbecue in Las Vegas, Nevada. You may use any Praline Sauce of your choice.
Step 3: Make the Candied Pecan topping
1 cup sugar
1 teaspoon salt
1 pound whole pecan halves
1 egg white, at room temperature
1 tablespoon water
In a medium bowl mix together sugar and salt; set aside. Beat the egg white and water together just until frothy. Add the sugar mixture, mixing the pecans until well coated. Spread evenly onto a foil lined cookie sheet. Bake for 30 minutes. Remove pan from oven and separate the pecans as they cool. Chop pecans into pieces and set aside.
Step 4: Make the pie filling and bake the pie
4 large eggs, at room temperature
1 1/2 cups firmly packed brown sugar
1/2 cup butter, melted and cooled to room temperature
1/2 cup granulated sugar
12 cup chopped pecans
2 tablespoons all-purpose flour
2 tablespoons whole milk
1/2 teaspoon bourbon
1 tablespoon powdered sugar
Whisk eggs in a large bowl until foamy. Whisk in brown sugar, melted butter, granulated sugar, chopped pecans, flour, milk, and bourbon.
Take one (1) pie crust out of the fridge and put it on a floured board. Using a rolling pin, roll it into a circle large enough to fit the pie pan. Place crust in pie pan and make sure it's secure in the pan. Sprinkle 1 tablespoon of powdered sugar onto the bottom of the crust. Using a fork, prick the crust all around. Pour the pie filling on top of the powdered sugar.
Flute the pie crust edges. Loosley place a piece of aluminum foil on top to prevent the pie crust from browning too fast.
Bake for 30 minutes, then reduce the oven temperature to 300 degrees and bake for another 30 minutes. Take pie out of the oven and let it sit on a rack for about 5 minutes. Once cooled, take a toothpick and poke holds in the top and around the pecan halves. Yes, it will look like it's been shot! But we can fix that. Slowly pour the praline sauce over the top of the pie and let it soak INTO the pie. Make sure the sauce goes into all the holes that you poked into it. Then pour a little more of the sauce on top and take a pastry brush and brush the praline sauce around the top of the pie. Let is sit for a good 1/2 hour before serving.
