We made a classic Southern pie even more reminiscent of the South by stirring in sweet and crunchy pecans.
Praline Pecan Chess Pie
Makes 1 (9-Inch) Pie
- ½ (14.1-ounce) package refrigerated piecrusts
- ¾ cup firmly packed dark brown sugar
- 3 tablespoons all-purpose flour
- ¼ teaspoon kosher salt
- 3 large eggs, room temperature
- 6 tablespoons unsalted butter, melted and slightly cooled
- 2 teaspoons vanilla extract
- ¾ cup whole buttermilk, room temperature
- 2½ cups chopped praline pecans*
- Preheat oven to 400°. Place oven rack in bottom third of oven.
- On a lightly floured surface, unroll piecrust and roll dough to a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Freeze for 15 minutes.
- In a large bowl, whisk together brown sugar, flour, and salt. Whisk in eggs, melted butter, and vanilla until combined. Slowly add buttermilk, whisking until just combined. Stir in pecans. Pour mixture into prepared crust.
- Bake for 15 minutes. Reduce oven temperature to 325°. Bake until edges are set, center still has a slight jiggle, and an instant-read thermometer inserted in center registers 200°, about 35 minutes more, covering edges with foil to prevent excess browning, if necessary. Let cool completely on a wire rack. Refrigerate until ready to serve. Serve room temperature or chilled.