Praline Cream Pie
1 baked 9-inch pie shell
5 tablespoons cornstarch
3/4
cup
granulated sugar
2 3/4 cup whole milk
2 eggs *
1 teaspoon vanilla extract
1 tablespoon butter
20 wrapped caramels
1/3 cup crushed butter brickle or toffee
1 cup cream
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. Pour egg mixture into remaining hot pudding. Stirring, cook 2 to 3
minutes
longer. Stir in butter and vanilla extract.
Unwrap caramels and add to hot pudding. Stir until caramels begin to melt.
Add butter brickle pieces and stir (caramels will not be completely melted
or
mixed in). 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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