Praline Cream Pie
A delicious homemade butterscotch cream over a crunchy praline layer in a buttery pie crust.
Yield: 8
Calories: 437kcal
Materials
- 1 9-inch baked pie crust
Praline Layer:
- 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
Instructions
- Have a baked pie crust ready to be filled.
Praline Layer:
- 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!
Nutrition
Calories: 437kcal | Carbohydrates: 47g | Protein: 5g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 176mg | Potassium: 188mg | Fiber: 1g | Sugar: 30g | Vitamin A: 631IU | Vitamin C: 0.1mg | Calcium: 116mg | Iron: 1mg