Praline Double-Crust Pie
Prep
45 mins
Cook
50 mins
Servings
8
Difficulty
Easy
Praline Double Crust Pie is a decadent dessert featuring a buttery pastry shell filled with pecans, brown sugar and cream. This indulgent treat takes 45 minutes to prepare and 50 minutes to bake. The recipe combines all purpose flour, butter, eggs and vanilla to create a rich pie that suits anyone looking for a showstopping dessert.
Ella x
Ingredients
- 250 gall-purpose flour(for the crust)
- 150 gcold unsalted butter(for the crust)
- 100 mlice water(for the crust)
- 200 ggranulated sugar(for the praline)
- 100 glight brown sugar(for the praline)
- 50 mlheavy cream(for the praline)
- 2 egglarge eggs(for the praline)
- 5 gsea salt(for the praline)
- 200 gpecans(for the praline)
- 50 gunsalted butter(for brushing crust)
- 25 gvegan butter(for brushing crust)
- 1 mlvanilla extract(for flavor)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a convection fan for an even bake.
- 2
Make the crust: In a large bowl, combine the flour, salt, and cold butter. Use a pastry blender or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, stirring with a fork until the dough comes together in a ball. Divide the dough in half and shape into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
- 3
Roll out one of the chilled dough disks to a thickness of about 3 mm. Transfer the dough to a 23 cm pie dish and trim the edges to fit. Crimp the edges to form a decorative border.
- 4
Make the praline: In a medium saucepan, combine the granulated sugar, brown sugar, and 25 ml of the heavy cream. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 10 minutes, or until the mixture turns a deep amber color. Remove from heat and stir in the remaining 25 ml of heavy cream, the large eggs, and the vanilla extract. Stir in the pecans and sea salt until they are well coated with the praline mixture.
- 5
Pour the praline mixture into the pie crust and smooth the top. Roll out the second dough disk to a thickness of about 3 mm. Use a pastry cutter or a knife to cut the dough into strips for a lattice-top crust. Place the strips on top of the pie, weaving them into a lattice pattern. Trim the edges of the strips and press the edges of the lattice to seal.
- 6
Brush the lattice top with the unsalted butter and vegan butter mixture (equal parts of softened butter and melted vegan butter). Sprinkle the top of the pie with granulated sugar.
- 7
Bake the pie for 40-50 minutes, or until the crust is golden brown and the filling is set. Rotate the pie halfway through the baking time to ensure even browning.
- 8
Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before serving.
- 9
Serve warm or at room temperature, garnished with additional pecans if desired.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Lindt Excellence & tahini brownies
These fudgy brownies are my go to when I want something rich and impressive without spending hours in the kitchen. The combination of Lindt chocolate and tahini creates this wonderfully complex flavor that feels fancy but comes together in just an hour. Tahini brings such a lovely nuttiness while adding protein and healthy fats that make these brownies feel a bit more nutritious than your average treat. What I love most is how straightforward the whole process is, even for a novice baker like myself. Just mix, bake, and you've got decadent brownies that taste like you spent far more effort than you actually did.
Mango & passion fruit curd sunshine tart
This is my absolute favourite tart to make when mangoes are at their peak. The combination of tangy passion fruit curd with sweet, juicy mango is pure sunshine on a plate, and the best part is that it comes together in just under an hour. Mangoes are packed with vitamin C and antioxidants, so you can feel good about indulging in a slice or two. The buttery pastry is wonderfully simple to make from scratch, requiring just a few basic ingredients you probably already have in your kitchen. It's the kind of dessert that looks impressive enough for guests but is actually quite straightforward to pull together.
Martha's basic pancake recipe
My mum Martha taught me this recipe years ago, and it's become my go to for weekend breakfasts. It's wonderfully simple, using just a handful of ingredients you likely have at home, which means it won't break the bank. The eggs give you protein to keep you full through the morning, and honestly, from start to finish you'll have fluffy pancakes on the table in under half an hour. There's something special about making pancakes from scratch, and once you nail Martha's basic method, you'll never look back.
Reviews
Sign in to write a review.