American Pie Council

2013 Amateur Recipe

Honey Boo Boo Praline Mud Pie

Honey Boo Boo Praline Mud Pie
2013 APC Crisco National Pie Championships Amateur Division
2nd Place Nut
Phyllis Szymanek, Toledo, OH
1 ½ cups Pillsbury All-Purpose Flour
½ tsp salt
1 tbsp sugar
1 tsp vinegar
½ cups chilled Crisco shortening
3 tbsp chilled butter
3-4 tbs ice water
1 egg + 1 tsp water (egg wash)
In a mixing bowl, combine flour, salt and sugar. Cut in shortening and butter until crumbly. Add vinegar to ice water. Add vinegar/ice water mixture one tablespoon at a time until dough forms into a ball. Shape dough into a disc shape, wrap in plastic and chill for one hour. Roll out on floured surface to fit a 9” pie dish. Trim crust and flute edges.
½ cup packed brown sugar
¼ cup Pillsbury All Purpose Flour
¼ cup butter, melted
1 tsp vanilla
3 eggs, slightly beaten
(1) 12 oz bag semi-sweet chocolate chips, melted
1 cup pecans, chopped
In a large bowl, stir brown sugar, flour, butter and vanilla; add eggs and mix until well blended. Sitir in melted chocolate and pecans. Pour into pie shell and bake at 375 for 25-30 minutes or until filling is set. Cool on wire rack.
Cream Topping
4 oz cream cheese (not softened)
1 cup powdered sugar
1 tsp vanilla
3 tsp caramel
1 ½ cup whipped topping
Beat cream cheese, add sugar and vanilla. Beat until combined, add caramel. Fold in whipped topping. Spread a thin layer over pie. Pipe mixture around edge of pie.
Praline Topping
2 tbsp butter
2 tbsp brown sugar
1 cup chopped pecans
In a small skillet, melt butter and sugar over medium heat. Add pecans. Cook for about 3 minutes, remove from heat. Let dry. Place pralines in center of pie and around edge.