Praline Meringue Pie
Prep
30 mins
Cook
25 mins
Servings
6
Difficulty
Easy
A classic Southern dessert with a rich, nutty flavor and a velvety meringue topping.
Ella x
Ingredients
- 250 gpecans(chopped)
- 400 ggranulated sugar
- 200 mllight corn syrup
- 400 mlegg whites
- 120 gunsalted butter, softened
- 1 mLvanilla extract
- 6 gsalt
- 100 gall-purpose flour
- 200 gpraline sauce (see note)(store-bought or homemade)
- 300 mlmilk
- 1 piecelarge egg
- 100 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 160°C (320°F). Prepare a baking sheet lined with parchment paper.
Tip: Use a rack in the center to ensure even baking.
- 2
In a medium saucepan, combine the granulated sugar, corn syrup, and 120ml of water. Place over medium heat and stir until the sugar dissolves.
Tip: This mixture will form a caramel-like sauce.
- 3
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the mixture reaches 150°C (302°F) on a candy thermometer.
Tip: Remove from heat and let cool slightly.
- 4
In a large mixing bowl, whip the egg whites until stiff peaks form.
Tip: Use a stand mixer or a hand mixer on high speed.
- 5
In a separate bowl, whisk together the flour and salt.
Tip: Make sure to sift the flour for a smooth mixture.
- 6
Add the flour mixture to the egg whites and mix until combined.
Tip: Use a rubber spatula to scrape down the sides.
- 7
Pour the praline sauce into the egg mixture and mix until combined.
Tip: Use a spatula to scrape the sides of the bowl.
- 8
Fold in the chopped pecans.
Tip: Use a rubber spatula to distribute evenly.
- 9
Pour the meringue mixture into a pie dish and smooth the top.
Tip: Use a spatula to create a decorative edge.
- 10
Bake for 15 minutes, then reduce the heat to 120°C (250°F) and continue baking for 10-12 minutes, or until the meringue is golden brown.
Tip: Use a rack to prevent over-browning.
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