Praline cream pie
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Praline cream pie
  Pie    Creams  
Last updated 6/12/2012 12:58:22 AM. Recipe ID 21127. Report a problem with this recipe.
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      Title: Praline cream pie
 Categories: Desserts, E., World
      Yield: 8 Servings
  1 1/2 c  Graham cracker crumbs
    1/2 c  Pralines; crumbled
      1    Stick butter; melted

  2 1/2 c  Milk
    3/4 c  Sugar
      1 ts Vanilla
      1 tb Steen's Pure Cane Syrup plus
           -1 tb for the whipped cream
      5    Egg yolks
    1/2 c  Cornstarch
      1 c  Pralines; crumbled
      1 c  Heavy cream
      3 tb Sugar

           Chocolate sauce in a squeeze
           Fresh mint sprigs
           Powdered sugar in a shaker
  Preheat the oven to 400 degrees.  In a 9-inch pie pan, combine the
  crumbs, pralines and butter together until the mixture is bibded
  together. Spread and press the mixture evenly on the bottom and sides
  of the dish to make crust.  Bake for 8-10 minutes, or until it is
  brown. Remove from oven and cool completely. For the filling: In a
  non-reactive sauce pan, combine milk, sugar, vanilla, and syrup over
  medium heat. Stir slowly to dissolve the sugar and  heat long enough
  to scald the milk. Remove from the heat. In a mixing bowl, combine
  egg yolks with the cornstarch and mix well. Add 1/4 cup of the milk
  mixture at a time to the egg mixture, blending in between each
  addition, until all is combined. Pour the mixture into a saucepan and
  over medium heat, stir constantly for 1-2 minutes. Stir until smooth
  and thick.  Remove from heat and put through a fine sieve to remove
  any lumps. Chill the filling in an ice bath until cold.  Fold in the
  pralines and spread evenly into the pie crust. Refrigerate for 2
  hours or until it sets. For the whipping cream:  Using an electric
  mixer, whip the cream, sugar ans syrup until stiff peaks form. Spread
  the cream evenly of the top of the pie.  Slice a piece of the pie and
  place on plate. Garnish with pralines, chocolate sauce, powdered
  sugar and fresh mint sprigs.

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Recipe ID 21127 (Apr 03, 2005)

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