Recently as I was baking in my kitchen, I opened my refrigerator to get something or other and spotted the multiple pie crusts I had made earlier that day. I wondered briefly if anyone else gets in a pie-baking mode and can make nothing else. Anyone? Whether I’m alone or not, I’ve had pie on my brain lately. This is the time of year for pie, after all.
There will be more pie love coming soon on BoB, but today I’m so very excited to introduce you to this glorious pie. It all starts with a pie crust, followed by a praline filling, and then a whole lot of vanilla pudding on top of that. It’s essentially a vanilla pudding pie, but with a sweet, nutty surprise inside.
This recipe comes to us from Me, Myself, and Pie, a fantastic cookbook dedicated to all things pie. I opted to use my favorite pie crust recipe. This pie should work fine with most any pie crust, so feel free to rely on your go-to recipe. I also used my usual vanilla pudding recipe, using vanilla bean paste for those gorgeous vanilla bean specks.
I had to give away the vast majority of this pie. It’s so good that I was afraid to be left alone with it for too long. If you’re a fan of sweet pralines and vanilla, I think you’ll love it just as much as I do!
Prepare pie crust as directed. After fitting the crust into the pie plate, refrigerate for about 30 minutes.
Preheat oven to 425°F.
Line the crust with parchment paper (or aluminum foil), fitting the paper right up to the edges. Fill the lining with pie weights, making sure they cover the bottom all the way to the edges.
Bake the crust for 20 minutes, or until the edges are lightly browned.
Remove the crust from oven. Grabbing hold of the edges, carefully remove the lining and pie weights. If desired, bake the crust another 5 minutes for further browning.
Set the baked crust on a wire rack to cool.
Place the butter, brown sugar, pecans, and salt in a heavy saucepan. Cook over medium-low heat until the sugar is dissolved and the mixture is bubbly.
Pour the pecan mixture into the crust. Allow to cool to room temperature.
Prepare the vanilla pudding as directed, allowing it to cool for about 10 minutes before spreading it on top of the cooled pecan mixture.
Cover the pie with plastic wrap, placing the wrap directly onto the surface of the pudding. Refrigerate at least 2 hours before serving. If desired, garnish with sweetened whipped cream. Keep pie refrigerated.
*I used vanilla bean paste in the vanilla pudding for a little aesthetic appeal. Vanilla extract will work just fine, though.
Recipe slightly adapted from Me, Myself, and Pie.
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28 Comments on “Praline Cream Pie”
My favorite pie is Apple with a cheddar crumb topping.
This pie is beautiful and I adore pralines! Love how easy this is to make, too. My absolute favorite pie is Pecan Pie. I look forward to it every Thanksgiving and Christmas!
This pie looks delicious. I can’t wait to make it!
I have only made a few pies in my life and I would say it was an eggnog custard.
Apple pie is my favorite pie to make in the Fall. This new pie cookbook looks amazing. I love all of the Amish recipe books I own so far. Thanks for this contest chance to win a new one!
Thank you for posting such amazing recipes! I love to see them in my inbox.
You are so welcome! I’m so glad you enjoy them!
I love to make fresh Rhubarb Pie. It reminds me of my childhood in Davenport. I appreciate the opportunity at winning the cookbook. I love to bake. Thanks!
This pie looks so yummy! I love pralines and combined with the vanilla pudding in the pie is perfect!
This pie kind of looks like something I need in my life.
Did I hear someone say pie? Growing up in a family of 6 girls (we had 2 brothers), I was the one that always made the pies. I don’t know how many I have taught how to make good flakey pie crust………..Can’t wait to try this recipe!
I love your recipes, and this pie looks divine. I too love and use vanilla bean paste, but only on recipes where you can actually see the bean flecks. I love adding some to my home made whipped cream. I am usually amazed by how many people have not heard of or used the vanilla bean paste, but I always have an open jar and an unopened jar ready for when the opened one runs out. I just feel it adds another dimension to my baking, even if it is just a mental or visual dimension.
Thanks, Karen! I am a long-time fan of vanilla bean paste. Like you, I love to see those bean flecks!
I’ve never seen a pie quite like this before. I can’t wait to try it!
My favourite ice cream is Pralines and Cream, my fave fudge is Praline…I’m betting this is going to end up being my favourite pie! Pinned!
oh my goshhhh those vanilla bean flecks!!! I adore praline and putting it in the middle of a vanilla cream pie is such a delicious idea!
Ooo I love that layer at the bottom! Makes for a pretty slice too.
I’m a little bit in love with the fact that this has both pecans AND pudding. It’s like two of the best pies in one!
What is the texture of the praline filling? Is it crunchy or more pecan pie-like? Also does it change after being refrigerated?
Hi, Bob. The praline is more crunchy than it is pecan-pie-like. It will harden a bit in the refrigerator, too, but it’s easily sliced with a sharp knife.
Cool – that’s the answer I was hoping you would give me! ^_^
Apple Pie is definitely my favorite pie to make!
Everyone just loved it. Thanks so much for sharing this recipe with us.
I’m glad it was a hit, Karen!
Love to see my Bakeorbreak emails in my inbox. Love the recipes!
Thank you, Susan! 🙂
Can you make this with Graham cracker crust instead?