Praline Cream Pie

Made This Recipe? Add Your Photo

Total Time
4hrs 10mins
Prep
4 hrs
Cook
10 mins

A great pie that's easy to make. In place of 2 whole eggs, three yolks produces a smoother filling.

Skip to Next Recipe

Ingredients

Nutrition
  • 9 inch pie shells, baked
  • 73.94 ml cornstarch
  • 177.44 ml granulated sugar
  • 650.62 ml whole milk
  • 2 eggs or 3 egg yolks
  • 4.92 ml vanilla extract
  • 14.79 ml butter
  • 20 caramels, unwrapped
  • 78.07 ml crushed butter brickle or 78.07 ml toffee pieces, plus additional (to garnish)
  • 236.59 ml cream

Directions

  1. Combine sugar and cornstarch. Mix with milk. Place milk over medium heat, stirring to prevent scorching. Cook until thick and creamy.
  2. 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.
  3. 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.
  4. Chill 3 to 4 hours.
  5. To serve, whip cream and place a dollop on each piece of pie.
  6. Sprinkle with additional butter brickle, if desired.