Best 5 Southern Belle Chocolate Praline Pecan Pie Recipes

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Indulge in the decadence of Southern Belle Chocolate Praline Pecan Pie, a symphony of flavors that will tantalize your taste buds. This classic Southern dessert combines the richness of chocolate, the sweetness of pralines, and the crunch of pecans in a flaky, buttery crust. With three variations to choose from—a traditional chocolate pecan pie, a chocolate chess pie with praline topping, and a chocolate cream pie with pecan crust—this recipe article caters to every chocolate lover's preference. Get ready to embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

PRALINE PECAN PIE A LA VIRGINIA HOSPITALITY



Praline Pecan Pie a La Virginia Hospitality image

This is a tasty pecan chess pie, but its custard is the color and taste of pralines, and it is a little less intense than Dark Pecan Pie - Virginia Hostess Style (although DH prefers the "dark" version). This recipe came from Virginia Hospitality by the Junior League of Hampton Roads. It took my pie 60 minutes in the oven. Be sure to put pie pan on pizza pan to catch any spillage. I added the perfect pecan halves just before baking; they improve the look of the pie for entertaining. I learned through ZWT5 that the French created the PECAN PIE after settling in New Orleans and being introduced to the pecan by the Natives, so it is considered a Creole dish.

Provided by KateL

Categories     Dessert

Time 50m

Yield 1 9-inch pie, 8 serving(s)

Number Of Ingredients 10

1 cup light corn syrup
1 cup sugar
1 cup milk
2 eggs, lightly beaten
3 tablespoons flour
1 teaspoon vanilla
1 dash salt
1 cup pecans, chopped
1 unbaked 9-inch deep dish pie pastry
1/2 cup pecan halves, in perfect condition, for decoration

Steps:

  • Sort through pecans to select 1/2 cup of perfect pecan halves. Set aside until pie is otherwise ready for the oven.
  • Preheat the oven to 400 degrees Fahrenheit.
  • Mix corn syrup, sugar, milk, lightly beaten eggs, flour, vanilla, and salt and mix well.
  • Stir in chopped pecans. Mix well.
  • Pour into unbaked pie shell. Create decorative pattern with perfect pecan halves.
  • Place pie on pizza pan to catch drips. Bake at 400 degrees Fahrenheit for 10 minutes.
  • Reduce heat to 300 degrees Fahrenheit and bake for 30 minutes or until firm in the middle.
  • Cool on wire rack.
  • Refrigerate.

Nutrition Facts : Calories 517.6, Fat 24.1, SaturatedFat 4.2, Cholesterol 50.8, Sodium 195.7, Carbohydrate 74.5, Fiber 2.8, Sugar 37.3, Protein 6.1

SOUTHERN BELLE CHOCOLATE PRALINE PECAN PIE



Southern Belle Chocolate Praline Pecan Pie image

This is an unusual pecan pie because it uses only brown sugar--no corn syrup. This gives it a wonderful consistentcy, and this is my most requested dessert of all time. I always have to take 2 extras to family gatherings so everyone can take some home. I got the original recipe from my aunt, but I have added the cocoa, more pecans, more eggs, the alcohol and changed other ingredient amounts over the years, so I consider it my creation now.

Provided by Georgia Girl

Categories     Pie

Time 1h15m

Yield 3 pies

Number Of Ingredients 11

3 9-inch pie shells
3/4 cup butter
6 large eggs
2 (16 ounce) boxes light brown sugar
3 tablespoons unsweetened cocoa powder
1/3 cup evaporated milk
1/4 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons Tia Maria or 2 tablespoons Amaretto
2 cups chopped pecans
18 pecan halves, for decoration

Steps:

  • Preheat the oven to 400 degrees.
  • Melt the butter and set aside.
  • Beat the eggs in a large mixing bowl.
  • Sift the brown sugar into the eggs (yes, sift) and mix well.
  • Add the remaining ingredients except for the pecan halves and mix thoroughly.
  • NOTE: If you don't want to add the 2 Tablespoons of alcohol, then increase the vanilla extract amount to 1 Tablespoon.
  • Distribute the pie filling evenly between the 3 pie crusts, and decorate the tops of each pie with 6 pecan halves in a pinwheel pattern.
  • Bake at 400 degrees for 15 minutes then reduce the heat to 350 degrees and bake for another 35 minutes.

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

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

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.

Tips:

  • Use high-quality ingredients. This will make a big difference in the flavor of your pie. Look for fresh, flavorful pecans, semisweet chocolate, and butter.
  • Don't overmix the dough. Overmixing will make the dough tough. Mix just until the ingredients are combined.
  • Chill the dough before rolling it out. This will make it easier to work with and will help prevent the dough from shrinking in the oven.
  • Bake the pie until the crust is golden brown and the filling is set. The filling should be slightly jiggly in the center.
  • Let the pie cool completely before serving. This will allow the filling to set and the flavors to develop.

Conclusion:

This Southern Belle Chocolate Praline Pecan Pie is a delicious and decadent dessert that is perfect for any occasion. The combination of chocolate, pralines, and pecans is sure to please everyone. Follow the tips above to make sure your pie turns out perfect.

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