Bourbon and Hazelnut Praline Pie
Votes: 1
Time: 2 hours 10 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This rich and flavorful pie with a delicious pecan topping drenched in praline sauce is a perfect treat for small family gatherings. Bourbon and a touch of nutmeg infuse the pie with a subtle spicy flavor that pairs beautifully with the caramel-sweet praline. The cake is baked using the upside-down technique: first, the topping is spread into the pan, then the batter is poured over it. Flip the finished pie upside down with the praline and pecan topping, and it's ready to serve. This warm, spiced pie is best enjoyed with a scoop of vanilla ice cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Praline layer
- 4 tbsp unsalted butter, plus extra for greasing the pan
- 1/3 cup light brown sugar
- 1/3 cup light corn syrup
- 1/4 teaspoon salt
- 1.5 tsp vanilla extract
- 2 and 1/4 cups pecans, toasted
Pie
- 1.5 cups cake flour
- 1 teaspoon of baking soda
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon fine salt
- 1/3 cup sour milk, room temperature
- 2 tbsp bourbon
- 165 g unsalted butter, room temperature
- 1 and 1/4 cups granulated sugar
- 3 large eggs, room temperature
- 1/2 cup pecans, toasted and chopped
- Vanilla ice cream, for serving
We recommend
Recipes with similar ingredients: cake flour, pecans, eggs, sour milk, corn syrup, bourbon
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Grease a 22cm springform pan with butter, line the bottom and sides with parchment paper, and grease the paper. Cover the outside of the pan with foil.
- Prepare a layer of nut praline:
Melt the butter in a saucepan over medium heat. Stir in the brown sugar, corn syrup, and vanilla. Pour into the prepared pan and sprinkle the nuts evenly on top; set aside. - In a large bowl, whisk together the flour, baking soda, nutmeg, and fine salt. In another bowl, combine the buttermilk and bourbon.
- Using a mixer on medium speed, beat the butter and sugar until fluffy, about 10 minutes. Reduce the mixer speed and beat in the eggs one at a time. Add the flour mixture in three additions, alternating with the soured milk mixture, beginning and ending with the flour. Stir in the pecans.
- Pour the batter into the pan and bake until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes. Remove the ring, invert the cake onto a plate, and peel off the parchment paper. Serve with ice cream.
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