Shelly's Recipe

PLANTATION PRALINE PIE

Category: Pies - Cream and Custard

2 crust pie dough

Filling
16 oz can solid-packed pumpkin
12 oz can evaporate dmilk
1/3 cup each packed brown sugar and light molasses
2 large eggs
1 1/2 tsp pumpkin pie spice
2 tbsp bourbon

Topping
2 tbsp flour
2 tbsp packed brown sugar
1 tbsp cold stick butter, cut into pieces
1/4 cup chopped pecans

Heat oven to 425. Fil dough into a 10 inch pie pan. Trim overhanging dough. With remaining dough cut on 2 1/2 inch round cookie cutter, cut about 12 rounds. Cut 3 leaves shapes from each circle of dough overlapping one edge of the cutter on three sides of each circle. Score veins with a knife. Brush rim of pie with egg glaze. Arrange leaves decoractively around rim, then brush with glaze.

Filling
Whisk filling ingredients until blended. Pour into pie crust and bake for 15 minutes. Reduce oven to 350 and bake for 30 minutes longer.

Topping
While pie bakes, mix flour and sugar in a bowl. With a pastry blender, cut in butter until mixture resembles very coarse crumbs. Stir in pecans and sprinkle on filling. Bake for 10-15 minutes longer, until a knife instered near center comes out clean. Cool on a wire rack. Refrigerate until ready to serve.