Praline Cream Pie is a sweet delicious dessert you’ll be proud to serve. The bottom praline layer has crunchy pecans, then a top layer of smooth and creamy butterscotch cream. The buttery crust ties it all together for a scrumptious treat.
Making homemade butterscotch cream is divine!
I’m all about using instant puddings (of all flavors), but this “from scratch” recipe leaves you craving more.
Making a Praline Cream Pie
Either buy a premade crust, or make one and let it cool.
Set it aside for now, but on the ready to be filled.
As a side note, I want to remind all the new bakers out there that when a recipe calls for brown sugar, it is assumed it should be “packed.”
I have run across only one (1) recipe in my lifetime that called for a “loosely packed,” amount of brown sugar, so remember the unspoken rule.
Ok, let’s get started.
The Praline Layer
In a small saucepan over medium-high heat, add the praline layer ingredients and bring it to a boil.
Stir constantly, so that the bottom does not burn.
Once it comes to a boil, remove from heat, and pour into the baked pie crust.
Cool until the praline layer has set.
Meanwhile, prepare for the butterscotch cream.
The Butterscotch Cream
In a medium sized saucepan, combine the brown sugar, cornstarch, and salt.
Then, in a medium bowl, whisk together the milk and egg yolks.
Now, gradually whisk the milk mixture into the brown sugar mixture in the saucepan.
Once combined, cook over medium heat, stirring constantly.
Cook only until thickened and bubbly, then add the butter and vanilla.
Once the butter has melted, remove from heat.
Pour over the praline layer in the pie shell and refrigerate over night, or at least 4 hours before serving.
Topping your Praline Cream Pie
Top with a Small Batch Whipped Cream, which is the perfect amount for this dessert.
Additionally, chopped pecans can be sprinkled over the whipped cream for extra crunch and color.
Dessert lover? Me, too…check these out:
- Small Batch Whipped Cream
- Chocolate Chip Cookie Bars
- Orange Cream Cheese Bars
- Cinnamon Orange Swirl Cake
- Brown Sugar Praline Cookies
- Pumpkin Marshmallow Pie
- Tropical Carrot Cake
Praline Cream Pie
- 1 9-inch baked pie crust
- 1/2 cup unsalted butter
- 1/3 cup brown sugar
- 1/2 cup pecans, chopped
Butterscotch Cream Layer:
- 2/3 cup brown sugar
- 3 Tbsp. corn starch
- 1/8 tsp. salt
- 2 cups milk
- 2 egg yolks
- 2 Tbsp. butter, softened
- 2 tsp. vanilla extract
- Have a baked pie crust ready to be filled.
- In small saucepan, combine butter, brown sugar, and pecans. Bring to a boil over medium-high heat. Stir constantly. Pour into baked pie crust. Cool until set.
Butterscotch Cream Layer:
- In medium saucepan, combine brown sugar, cornstarch, and salt.
- In medium bowl, combine milk and egg yolks, beat well with whisk. Gradually whisk milk mixture into brown sugar mixture in saucepan. Cook over medium heat, stirring constantly, just until thickened and bubbly.
- Stir in butter and vanilla. Pour over praline layer in pie crust.
- Refrigerate over night, or at least 4 hours before serving. Optional: serve with whipped cream. Enjoy!
Gift idea for sentimental bakers:
With technology today, we lose a lot of the personalization in gifts. My Collected Recipes gives you the chance to put in a little time and effort to really customize a recipe book for someone in a unique way.
The idea came about when I was telling my dear friend about finding my mom’s scribbled notes in her old recipe books. Having lost my mom in 2010, finding her handwriting is more like discovering a lost treasure. In this day of technology, looking at her handwriting means more to me than anything.
Luckily my friend owns Happy Birds Publishing. I make no money from any sales of the book, I only helped where I could. Together we corroborated how to make the book unique and personal, as well as functional. Dedicate the book to someone on the “Belongs to” page, and check out the helpful page of measurements and conversions. There are also Index pages you fill out each time you add another recipe to the book. Now the recipe pages; each page is dedicated to one recipe. There’s a large space for notes (that my mom would have loved), and a line for who gave you the recipe and when. Now your handwriting will be forever in their book as part of their gift, and years from now, those little details will tell a story.
We had a great time putting this book together for all those who appreciate a sentimental and personal gift. Click here for your choice of a soft cover or hard cover. So, consider doing that for someone you love. Give them the gift of your handwriting, a favorite recipe, and this lovely book they can fill with all their favorite recipes over time.
Praline Cream Pie
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Meanwhile, take care and have a blessed day.
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