Fall and pies just seem to go together like two peas in a pod. This one meets that statement especially. It's double layered: one being tasty praline and the other tasty butterscotch. You'll smell autumn in the air as you bake this treat.
This is also one you can go crazy with on the garnishes. Try toasted coconut, pecans, butterscotch chips, or just plain whipped cream (You can't go wrong with that).
As a side note, when the butterscotch layer is bubbling on medium heat, you can let it boil about 1 minute.
Praline Creme Pie
Serving size: 8
Calories per serving: 310
1/2 cup butter
1/3 cup firmly packed brown sugar
1/2 cup pecans
1 9-inch pie shell
2/3 cup firmly packed brown sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 egg yolk
2 tablespoons butter softened
2 teaspoons vanilla extract
Directions:
For praline mixture, in small saucepan, combine first three ingredients. Bring to a boil over medium-high heat, stirring constantly. Pour into baked pie shell. Cool until set.
To prepare butterscotch creme, in medium saucepan, combine brown sugar, cornstarch and salt. In small bowl, combine milk and egg yolks; beat well. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, just until thickened and bubbly. Stir in butter and vanilla. Pour over praline mixture in pie shell. Refrigerate at least 4 hours before serving. Top with whipped cream before serving
To prepare butterscotch creme, in medium saucepan, combine brown sugar, cornstarch and salt. In small bowl, combine milk and egg yolks; beat well. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, just until thickened and bubbly. Stir in butter and vanilla. Pour over praline mixture in pie shell. Refrigerate at least 4 hours before serving. Top with whipped cream before serving
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- https://data2.whicdn.com/images/64218736/large.jpg
Sydney Hill
Weekly Newsletter Contributer since 2012
