Praline Pie-it's out of this world good!
If you are looking for a quick, delicious, out of this world dessert, this Praline Pie recipe is for you.
PRALINE PIE
1-8 oz cream cheese-softened at room temperature
1 c powdered sugar
Mix well with mixer, add:
16 oz cool whip
1 t vanilla
Mix well and put in graham cracker crust or baked pie shell.
Chill thoroughly in refrigerator
Toast in oven: ¼ c coconut and ½ c pecans (watch closely)
Sprinkle on top of chilled pie.
When serving, drizzle pie with ice cream caramel topping
Cookbook Nanny Cooks From The Ozarks link:
How to Make Pecan Praline Apple Pie
Want to strike the perfect balance between sweet and tart? imperialsugar.com. Chef Eddy uses a lower sugar apple filling in this apple pie recipe. Lower sugar means it’s a bit tart but when it's topped with the rich, decadent, pecan praline topping this pie becomes the perfect balance between sweet and tart. It's a delicious fall dessert and so yummy for a Thanksgiving or Christmas after-dinner treat. #imperialsugar #applepie #pecan #praline #dessert #recipe #lowsugar
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One of My Favorite Cream Pies: Butterscotch!
Watch this video to see how I make one of my favorite pies. It's one of the first things I learned to make when I was growing up in the mountains of Appalachia.
Here's the chocolate cream pie video:
Here's the chocolate cream pie recipe:
Here's the butterscotch cream pie recipe:
Here's the pie crust recipe:
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Brasstown, NC 28902
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Pear Praline Pie
If you like Pecan Pie, it is certain that you will like Pear Praline Pie! A sweet, flavorful, fruitful pie that I think exists between apple pie and pecan pie. You still get that lovely crispy topping and, with the low calories, top with whipped cream!
Cheesecake Stuffed Pecan Pie
How to make CHEESECAKE STUFFED PECAN PIE
Ingredients:
9-inch deep-dish pie crust
Cheesecake Layer
1 (8 ounce) package cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
Pecan Pie Layer
1/2 cup granulated sugar
1/2 cup light corn syrup
2 large eggs, beaten
3 tablespoons unsalted butter, melted & slightly cooled
2 tablespoons light brown sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 cups chopped pecans
Directions:
1. Preheat oven to 350 degrees F.
2. Fit the pie crust into a 9-inch deep dish pie plate.
3. Make the cheesecake layer. In a large bowl, add the cream cheese, sugar, and vanilla. Beat with an electric mixer on low-medium speed until smooth. Add the egg. Mix on low until smooth. Pour the cheesecake mixture into the pie shell.
4. Make the pecan pie layer. In a large bowl, add the sugar, corn syrup, eggs, butter, brown sugar, salt, and vanilla. Whisk until well combined.
5. Sprinkle the pecans evenly over the cheesecake layer. Pour the corn syrup mixture over the pecans.
6. Place the pie on a baking sheet. Gently tent the pie with aluminum foil, trying not to let the foil touch the pie filling.
7. Bake for 40 minutes. Remove the foil. Bake for an additional 20 minutes.
8. Cool for 2 hours at room temperature then chill in the refrigerator for 2 hours before slicing.
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How to Make Pecan Pie Cheesecake | Recipe | Delish
Ever wanted to take your pecan pie to the next level? This mindblowingly delicious Pecan Pie Cheesecake is the one dessert you NEED on your Thanksgiving dinner table.
Get the full recipe here:
INGREDIENTS
FOR THE CHEESECAKE
Cooking spray, for pan
3 8-oz bars cream cheese, softened
1 c. brown sugar
3 large eggs
1/4 c. sour cream
2 tbsp. flour
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
FOR THE CRUST
1 sleeve graham crackers, crushed
5 tbsp. melted butter
1/4 c. brown sugar
pinch of kosher salt
FOR THE PECAN PIE TOPPING
4 tbsp. butter
1/2 c. brown sugar
1/2 tsp. cinnamon
1/4 c. heavy cream
1 3/4 c. whole pecans
DIRECTIONS
1. Preheat oven to 325º and spray an 8” or 9 springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.
2. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt. Press mixture into pan.
3. Pour filling over crust. Wrap pan in aluminum foil and place on a baking sheet. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then refrigerate cheesecake until firm, at least 5 hours and up to overnight.
4. Make pecan pie topping: In a nonstick skillet over medium-low heat, melt butter and brown sugar until bubbly. Stir in cinnamon, heavy cream, and pecans until coated, then let cool.
5. Release springform pan from cheesecake and spoon over cooled pecan pie topping. Serve.
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