Praline Cream Pie

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

Ready In:
4hrs 10mins
Serves:
Units:

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

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 MADE WITH LOVE BY

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