Praline Cream Pie

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READY IN: 4hrs 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (9 inch) pie shells, baked
  • 5
    tablespoons cornstarch
  • 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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