Praline Cream Pie

"A great pie that's easy to make. In place of 2 whole eggs, three yolks produces a smoother filling."
 
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Ready In:
4hrs 10mins
Ingredients:
10
Serves:
8
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ingredients

  • 1 (9 inch) pie shells, baked
  • 5 tablespoons cornstarch
  • 34 cup granulated sugar
  • 2 34 cups whole milk
  • 2 eggs or 3 egg yolks
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter
  • 20 caramels, unwrapped
  • 13 cup crushed butter brickle or 1/3 cup toffee pieces, plus additional (to garnish)
  • 1 cup cream
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directions

  • Combine sugar and cornstarch. Mix with milk. Place milk over medium heat, stirring to prevent scorching. Cook until thick and creamy.
  • Beat eggs. Pour a small amount of hot pudding into beaten eggs, stirring rapidly to temper the eggs. Pour egg mixture into remaining hot pudding. Stirring, cook 2 to 3 minutes longer.
  • Stir in butter and vanilla extract. Add camels to hot pudding; stir until caramels begin to melt. Add butter brickle pieces and stir. Caramels will not be completely melted or mixed inches Pour mix into baked pie shell.
  • Chill 3 to 4 hours.
  • To serve, whip cream and place a dollop on each piece of pie.
  • Sprinkle with additional butter brickle, if desired.

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RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
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