Praline Chess Pie

Praline Chess Pie ingredients

• 1 9-inch unbaked pie crust
• 0.75 cup granulated sugar
• 0.25 cup light brown sugar, packed
• 2 tbsp all-purpose flour
• 1 tbsp cornmeal
• 0.25 tsp salt
• 3 large eggs
• 0.5 cup unsalted butter, melted and cooled
• 0.25 cup evaporated milk
• 1 tsp pure vanilla extract
• 0.5 cup chopped pecans, lightly toasted
• 0.5 cup light brown sugar, packed
• 0.25 cup unsalted butter
• 2 tbsp heavy cream
• 0.5 tsp pure vanilla extract
• 0.75 cup pecan halves

How to make Praline Chess Pie

1. Preheat your oven to 350°F (175°C). Place the 9-inch unbaked pie crust into a pie plate and flute the edges. If desired, you can blind bake the crust for 10 minutes to prevent a soggy bottom, then let cool slightly.
2. For the filling: In a large bowl, whisk together 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons all-purpose flour, 1 tablespoon cornmeal, and 1/4 teaspoon salt until thoroughly combined.
3. In a separate medium bowl, lightly beat 3 large eggs. Add 1/2 cup melted and cooled unsalted butter, 1/4 cup evaporated milk, and 1 teaspoon pure vanilla extract to the eggs, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients and mix with a whisk until just combined and smooth. Do not overmix. Gently fold in 1/2 cup lightly toasted chopped pecans.
5. Pour the filling into the prepared pie crust. Place the pie on a baking sheet to catch any potential drips.
6. Bake for 45-50 minutes, or until the edges are set and lightly golden, but the center still has a slight jiggle. If the crust begins to brown too quickly, cover the edges with aluminum foil.
7. While the pie bakes, prepare the praline topping: In a small saucepan, combine 1/2 cup packed light brown sugar, 1/4 cup unsalted butter, and 2 tablespoons heavy cream. Cook over medium heat, stirring constantly, until the butter melts and the sugar dissolves. Bring to a gentle boil for 1 minute.
8. Remove the praline mixture from the heat and stir in 1/2 teaspoon pure vanilla extract and 3/4 cup pecan halves. Mix until the pecans are fully coated.
9. Remove the pie from the oven after its initial bake. Carefully spoon the hot praline topping evenly over the warm pie, spreading it to the edges. Return the pie to the oven for an additional 5-7 minutes, or until the praline topping is bubbling and slightly caramelized.
10. Remove the pie from the oven and let it cool completely on a wire rack for at least 2-3 hours before slicing and serving. The filling will continue to set as it cools. Serve at room temperature or slightly chilled.

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