Pecan Praline Tart Recipes

CREAMY PRALINE PECAN PIE

Steps:

• 1. Blend cool whip, cream cheese, and powdered sugar well with a mixer then chill.
• 2. Stir the pecans, coconut, and melted butter together, spread on a slightly greased cookie sheet, then drizzle with Caramel Sauce. Put in the oven and bake at 350 for 15-20 minutes or until brown (watch, so it doesn't burn).
• 3. As the pecan, coconut and butter mixtures is cooling, take your cream cheese mixture from the fridge and spread that into your pie crust.
• Then spoon the cooled pecan/coconut topping over the cream cheese, drizzle more Caramel Sauce on the top, and you're done!
• Keep refrigerated until ready to eat.

PRALINE PIE

Steps:

• Preheat the oven to 350.
• Brush the pie crust with the egg white.
• Put the pecans on a cookie sheet with sides.
• Put the crust and the pecans in the oven and bake for 5 minutes.
• (Or you can toast the pecans separately. I just found it faster to do it this way.) Melt the butter.
• Using a mixer on medium blend the melted butter, the brown sugar, the flour and the baking powder until well mixed.
• Add the egg and vanilla and mix well.
• Stir in 3/4 cup of the pecans.
• This will be very thick.
• Put it into the prepared crust.
• Sprinkle with the remaining 1/4 cup pecans.
• Bake at 350 for 30-35 minutes or until the filling is set in the center.
• Cool it completely.
• Put the whipped cream on top as garnish.
• Store in the refrigerator until you are ready to serve it.

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.

PRALINE PECAN TARTS

Steps:

• Roll out each disk of dough 1/8 inch thick on a lightly floured surface and cut out six 7-inch rounds. Fit rounds into tart pans with removable bottoms measuring 4 inches across top and 3/4 inch deep and roll a rolling pin over pan edges to trim excess dough. Pastry shells may be prepared 5 days in advance and kept covered and frozen on a baking sheet. Let shells stand at room temperature 10 minutes before continuing with recipe.
• Preheat the oven to 375°F. with a baking sheet on middle rack.
• In a bowl whisk together syrup, eggs, salt, rum or vanilla, and butter. Divide pralines among shells and pour in syrup mixture. Arrange pecan halves on praline mixture and press pecans to coat with mixture. Bake tarts on preheated baking sheet 20 to 25 minutes, or until tops are golden brown.

TURTLE PRALINE TART

Steps:

• Preheat oven to 450°. Unroll pie crust on a lightly floured surface. Transfer to an 11-in. fluted tart pan with removable bottom; trim edges., Line unpricked pie crust with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake until light golden brown, 5-6 minutes longer. Cool on a wire rack., In a large saucepan, combine caramels and 1/2 cup cream. Cook and stir over medium-low heat until caramels are melted. Stir in pecans. Spread filling evenly into crust. Drizzle with melted chocolate. , Refrigerate until set, about 30 minutes. Whip remaining cream; serve with tart.

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.

PRALINE PUMPKIN PECAN PIE

Steps:

• Preheat oven to 325°. In a large bowl, mix crushed cookies, pecans, brown sugar and salt; stir in butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 5-7 minutes. Cool on a wire rack., For filling, in a large bowl, beat eggs, pumpkin, milk, spices and salt. Pour into crust. Bake on a middle oven rack until center is set, 50-60 minutes. Cool on a wire rack 1 hour., For topping, in a large heavy saucepan, combine brown sugar, cream, corn syrup, butter and vinegar. Bring to a boil over medium heat. Cook and stir until a candy thermometer reads 240° (firm-ball stage), stirring occasionally. Remove from heat; stir in pecans and vanilla. Pour over pie immediately. Refrigerate at least 4 hours or overnight.