Elegant Bourbon Salted Praline Pie

Delight in this exquisite dessert, featuring a luxurious caramel filling infused with rich bourbon and sprinkled with a touch of smoked salt, nestled on a bed of crunchy praline pecans in a golden graham cracker crust. Topped with a light and airy bourbon cream, this pie is a true indulgence for any occasion.

Ingredients

Ingredients for the Elegant Creation
1 ⅓	cups crushed graham cracker crumbs
6	tablespoons butter, melted
¾	cup pecan halves
1	teaspoon Bourbon vanilla extract
¼	cup Bourbon vanilla sugar
½	teaspoon cinnamon
1	teaspoon salt
14	ounces sweetened condensed milk
8	ounces unsalted butter
3	tablespoons sugar
¾	cup Bourbon vanilla sugar
3	tablespoons light corn syrup
3	tablespoons heavy cream
3	teaspoons Bourbon vanilla extract
3	tablespoons pure cane sorghum
1 ½	ounces bourbon
1	teaspoon Bourbon smoked salt
¼	cup Confectioner's sugar
1	cup heavy cream
⅓	cup Praline pecans

Instructions

• Creating the Perfect Crust

  1. Preheat the oven to 350 degrees F.
  2. In a food processor, combine crushed graham cracker crumbs and melted butter. Process until fine. Press the crust into a 9-inch pie pan, extending about an inch up the sides. Bake for 12 minutes. Set aside.

• Crafting the Decadent Filling

  1. In a double boiler, cook sweetened condensed milk over medium-low heat for 45 minutes. Set aside.
  2. In a large saucepan, combine butter, sugars, corn syrup, heavy cream, bourbon vanilla extract, pure cane sorghum, and bourbon. Cook for 10 minutes until the mixture reaches 240 degrees F and turns a medium brown color.
  3. Stir the condensed milk into the caramel mixture. Sprinkle with bourbon smoked salt. Arrange pecan halves in the graham cracker crust. Pour the caramel mixture over the pecans. Refrigerate the pie for several hours.

• Finishing with Bourbon Cream Topping

  1. Before preparing, chill an electric beater and mixing bowl in the freezer for 2 minutes. In the bowl, combine heavy cream, confectioner's sugar, bourbon, and bourbon vanilla extract. Beat on high until stiff peaks form.
  2. Dollop the bourbon cream onto the cooled pie before serving.

Aug 01, 2024