Southern Belle Chocolate Praline Pecan Pie Recipes

SOUTHERN BELLE COCKTAIL

Steps:

• In a large pitcher filled with ice, combine all ingredients except orange slices and stir thoroughly. Pour into individual highball glasses. Garnish each glass with an orange slice and serve while cold.

SOUTHERN BELLE CHOCOLATE PRALINE PECAN PIE

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.

NEW ORLEANS PECAN PRALINE PIE

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.

AFTER-HOURS SOUTHERN PECAN PRALINE PIE

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.