Do you have a recipe for a PRALINE PIE?!
1 Cup Chopped Pecans
2 Tbsp. soft butter or margarine
1 Tablespoon lemon juice
1 Cup Firmly Packed Brown Sugar, divided
2 Pkgs. (8 oz.) cream cheese, room temp.
1 9 Refrig. pie crust
1 Tsp. Brandy Extract
2 eggs
1 Tsp. Vanilla Extract
1 Cup Whipping Cream
In a small bowl mix together 3/4 cup pecans, the butter and 1/4 cup brown sugar. Place pie shell in 9?” pan and flute edges if desired. Spread pecan mixture evenly in bottom of pie shell. Bake in preheated 4250 oven for seven minutes. Remove and set aside. In electric mixer, beat together cream cheese, 1/2 cup brown sugar, eggs, lemon juice and extracts. Pour into pie shell over pecan mixture. Bake at 425 F for 25 minutes or until center of filling is set. Cool then chill in refrigerator for one hour. Meanwhile, whip cream in small bowl of electric mixer until stiff then whip in remaining 1/4 cup brown sugar. Spread whipped cream over top of cooled pie and sprinkle with remaining 1/4 cup pecans. Chill at least two hours longer.
nfd
Answers: New Orleans Praline Pie
1 Cup Chopped Pecans
2 Tbsp. soft butter or margarine
1 Tablespoon lemon juice
1 Cup Firmly Packed Brown Sugar, divided
2 Pkgs. (8 oz.) cream cheese, room temp.
1 9 Refrig. pie crust
1 Tsp. Brandy Extract
2 eggs
1 Tsp. Vanilla Extract
1 Cup Whipping Cream
In a small bowl mix together 3/4 cup pecans, the butter and 1/4 cup brown sugar. Place pie shell in 9?” pan and flute edges if desired. Spread pecan mixture evenly in bottom of pie shell. Bake in preheated 4250 oven for seven minutes. Remove and set aside. In electric mixer, beat together cream cheese, 1/2 cup brown sugar, eggs, lemon juice and extracts. Pour into pie shell over pecan mixture. Bake at 425 F for 25 minutes or until center of filling is set. Cool then chill in refrigerator for one hour. Meanwhile, whip cream in small bowl of electric mixer until stiff then whip in remaining 1/4 cup brown sugar. Spread whipped cream over top of cooled pie and sprinkle with remaining 1/4 cup pecans. Chill at least two hours longer.
nfd
INGREDIENTS
2 eggs
1 egg yolk
1 cup white sugar
4 tablespoons sifted cornstarch
8 tablespoons butter, melted
1/4 cup praline liqueur
1 cup chopped pecans
6 (1 ounce) squares semisweet chocolate, chopped
1 recipe pastry for a 9 inch single crust pie
2 tablespoons praline liqueur
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Beat eggs slightly. Combine sugar and cornstarch, and gradually mix into eggs. Stir in melted butter or margarine. Add praline liqueur, pecans, and chocolate pieces. Pour filling into pie shell.
Bake for 45 to 50 minutes. While pie is still warm, brush a little praline liqueur over pie with pastry brush. Chill 3 hours before serving
Chocolate Praline Pie with Bourbon Whipped Cream Recipe
2 cups heavy cream
1/4 cup cornstarch, sifted
1/2 cup packed light brown sugar
1/2 cup Steen's 100 percent Pure Cane Syrup
1 cup semisweet chocolate, melted
1 cup crumbled Crunchy Pralines, recipe follows
1 (9-inch) Chocolate Graham Cracker Crust, baked and chilled, recipe follows
1 cup heavy cream
1 tablespoon confectioners' sugar
2 teaspoons bourbon or brandy
In a large saucepan, combine the cream, cornstarch, brown sugar, and cane syrup. Cook over medium-high heat, whisking, until a slightly thick custard forms, 10 to 12 minutes. Stir in the chocolate and mix well.
Remove from the heat and place a piece of waxed paper directly on top of the custard to prevent a film from forming and let cool.
Fold half of the crumbled pralines into the cooled custard, and then pour the mixture into the prepared shell. Sprinkle the remaining pralines on top. Cover tightly with plastic wrap and refrigerate for at least 4 hours.
In a medium bowl, beat the cream until thick and frothy. While beating, add the sugar and bourbon and beat until soft peaks form.
To serve, slice the pie into servings and top each with the bourbon whipped cream.
Crunchy Pralines:
1 pound light brown sugar (about 2 1/2 packed cups)
2 tablespoons butter
1/4 cup water
2 cups pecan pieces
Line a large baking sheet with waxed paper and set aside.
In a large saucepan, combine the brown sugar, butter, and water and cook over medium heat, stirring to dissolve the sugar, for 3 to 4 minutes. When the mixture begins to boil, add the pecans and continue to stir for about 5 minutes.
Remove from the heat and drop by the spoonful onto the waxed paper. Let cool and harden. Peel from the paper, using a thin knife as necessary.
Store in an airtight container at room temperature for up to 2 weeks.
Yield: about 2 dozen
Chocolate Graham Cracker Crust:
1 cup graham cracker crumbs
3/4 cup finely ground chocolate cookies
4 tablespoons unsalted butter, melted
2 tablespoons sugar
1 egg white, beaten
Preheat the oven to 375 degrees F.
In a large bowl, combine the graham cracker and cookie crumbs, butter, and sugar and blend with a mixer or by hand. Transfer to a 9-inch pie pan, pressing firmly into the bottom and up the sides with your fingers. Place another 9-inch pie pan on top of the crust and press firmly to smooth and pack the crust. (Some of the crust may spill over the edges of the pan.) Remove the 2nd pan and bake until the crust is golden, 10 to 15 minutes.
Cool completely on a wire rack. Brush the crust with the egg white to seal. Refrigerate, tightly covered, for one hour before using, or freeze for up to 6 weeks.
Yield: 1 (9-inch) crust
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Praline Cream Pie Recipe
1 1/2 cup graham cracker crumbs
1/2 cup crumbled pralines
1 stick butter, melted
Filling:
2 1/2 cup milk
3/4 cup sugar
1 teaspoon vanilla
1 tablespoon Steen's Pure Cane Syrup, plus 1 tablespoon for the whipped cream
5 egg yolks
1/2 cup cornstarch
1 cup crumbled pralines
1 cup heavy cream
3 tablespoons 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 binded together. Spread and press the mixture evenly on the bottom and sides of the dish to make the crust. Bake for about 8 to 10 minutes, or until it is brown. Remove from the oven and cool completely. For the filling: In a non-reactive sauce pan, combine the milk, sugar, vanilla and syrup over medium heat. Stir slowly to dissolve the sugar and heat just long enough to scald the milk. Remove from the heat.
In a mixing bowl, combine the 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 to 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 and syrup, until stiff peaks form Spread the cream evenly of the top of the pie. Slice a pie of the pie and place on the plate. Garnish with the pralines, chocolate sauce, powdered sugar and fresh mint springs.
Praline Pie Recipe
INGREDIENTS:
1/3 cup butter
1/3 cup light brown sugar, packed
1/2 cup chopped pecans
1 lightly baked 9-inch pie shell
1 package (5 1/2 ounces) instant vanilla pudding
2 1/2 cups milk
1 envelope Dream Whip whipped topping mix
PREPARATION:
Combine butter, brown sugar, and pecans in a saucepan; heat until butter and sugar are melted. Spread in the bottom of the pie shell; bake at 450° for 5 minutes, or until bubbly. Set aside and let cool completely. Prepare pudding with 2 1/2 cups milk as directed on package for pie filling.
Measure out 1 cup of the filling and set aside. Pour remaining filling into the pie shell. Prepare whipped topping mix as directed on package; blend 1 1/3 cups of whipped topping into the reserved 1 cup of pie filling. Spoon into pie shell, over the first filling. Chill for 2 to 4 hours. Garnish with remaining whipped topping and pecan halves, if desired.
JM
Pumpkin Praline Pie
Filling:
1 can pumpkin puree
1/3 cup (packed) dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 cup heavy cream
1 prepared pie crust
-Adjust oven rack to lowest position. Heat oven to 400 degrees F.
-Whisk pumpkin, sugar, spices, salt, and vanilla in mixing bowl until blended. Whisk in eggs one at a time. Whisk in cream. Pour filling into pie shell.
Bake 20 minutes.
Topping:
2 tablespoons unsalted butter
1/4 cup (packed) dark brown sugar
1/4 cup dark corn syrup
1/2 teaspoon vanilla extract
1 cup coarsely chopped macadamia nuts or pecans
-Whisk butter, sugar, corn syrup, and vanilla together in small saucepan. Heat to boiling, stirring constantly. Reduce heat; simmer 5 minutes.
-Scatter nuts over pie and cover with topping. Reduce oven heat to 350 degrees F. Bake just until pie is set, 30-35 minutes. If edge browns too quickly, cover it with strips of foil.
-Let cool completely.
Serves 8.
OR
Praline Pumpkin Mousse Pie
1 (9 inch) baked pie shell
1 env. unflavored gelatin
1/2 c. praline liqueur
1 (16 oz.) can pumpkin
4 egg yolks, slightly beaten
1/2 c. brown sugar
1/2 c. granulated sugar
1/4 c. butter
1 tsp. cinnamon
1/4 tsp. cloves
4 egg whites
1/8 tsp. cream of tartar
3/4 c. heavy cream, whipped
1/2 tsp. salt
Praline Nut Topping
-Soften gelatin in praline liqueur; set aside. Heat pumpkin, egg yolks, sugars, butter, cinnamon, salt and cloves in saucepan over medium heat, stirring constantly until slightly boiling and thickened. Remove from heat. Beat in gelatin mixture until gelatin is dissolved, about 1 minute. Cool.
-Beat egg whites, cream of tartar and salt until stiff peaks form. Fold beaten egg whits and whipped cream into pumpkin mixture. Pour into pie shell, mounding slightly in the center. Chill 6 hours. Garnish with additional whipped cream and crushed Praline Nut Topping.
PRALINE NUT TOPPING:
1/2 c. sugar
2 tbsp. water
Pinch of cream of tartar
1/2 c. pecans, coarsely chopped
-Butter a baking sheet. Heat sugar, water and cream of tartar in skillet until color becomes light caramel. Stir in nuts. Spread quickly on baking sheet. Cool and chop into small pieces.