Praline Cream Pie
Categories: Desserts, Emeril, Ethnic, Am/la
Yield: 8 servings
--------------------------CRUST:--------------------------
1 1/2 c Graham cracker crumbs
1/2 c Pralines; crumbled
1 Stick butter; melted
-------------------------FILLING:-------------------------
2 1/2 c Milk
3/4 c Sugar
1 ts Vanilla
1 tb Steen's Pure Cane Syrup plus
-1 tb for the whipped cream
5 Egg yolks
1/2 c Cornstarch
1 c Pralines; crumbled
1 c Heavy cream
3 tb Sugar
--------------------------GARNISH--------------------------
Chocolate sauce in a squeeze
-bottle
Fresh mint sprigs
Powdered sugar in a shaker
Preheat the oven to 400 degrees. In a 9-inch pie pan, combine the crumbs,
pralines and butter together until
the mixture is sifted together. Spread and press the mixture evenly on the
bottom and sides of the dish to make crust. Bake for 8-10 minutes, or until it
is brown. Remove from oven and cool completely.
For the filling: In a non-reactive sauce pan, combine milk, sugar, vanilla,
and syrup over medium heat.
Stir slowly to dissolve the sugar and heat long
enough to scald the milk. Remove from the heat. In a mixing bowl, combine egg
yolks with the cornstarch and mix well. Add 1/4 cup of the milk mixture at a
time
to the egg mixture, blending in between each addition,
until all is combined. Pour the mixture into a
saucepan and over medium heat, stir constantly for 1-2
minutes. Stir until smooth and thick. Remove from
heat and put through a fine sieve to remove any lumps.
Chill the filling in an ice bath until cold. Fold in
the pralines and spread evenly into the pie crust.
Refrigerate for 2 hours or until it sets.
For the whipping cream: Using an electric mixer, whip the cream, sugar an
syrup until stiff peaks form.
Spread the cream evenly over the top of the pie. Slice a piece of the pie and
place on plate. Garnish with pralines, chocolate sauce, powdered sugar and
fresh mint sprigs.
GEORGE BUSH'S PRALINES
Ingredients:
1 lb Brown sugar
2/3 c Evaporated milk
1 c Pecans
Directions:
Mix sugar and milk in large microwave-safe dish.
Stir until sugar dissolves.
Add pecans.
Cover with plastic wrap, making slits in the plastic to allow steam to escape.
Cook in microwave for 6 minutes.
Stir and return to microwave for 3 to 4 minutes.
Candy should register 234 degrees on candy thermometer.
Beat until thick.
Drop by spoonfuls onto wax paper. Let it become firm before removing from
paper. Makes 24.
Enjoy.
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