BUTTERSCOTCH-PRALINE CREAM PIE
Evoke memories of puddings, candies, and other childhood comforts with this lush butterscotch dessert. Its grown-up look and taste are derived from browned butter and brown sugar in the filling and jewel-like shards of hazelnut praline scattered on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 11
Steps:
- On a lightly floured work surface, roll pate brisee to 1/8-inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
- Preheat oven to 375 degrees. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, 15 to 18 minutes. Carefully remove weights and parchment. Bake until crust is golden brown, 12 to 15 minutes. Let cool completely on a wire rack. (Crust can be stored overnight.)
- Melt butter in a medium saucepan over medium heat until butter browns. Stir in sugar until it dissolves, about 5 minutes. Slowly pour 1 cup cream down the side of the pan, stirring constantly until smooth (caramel will bubble). Remove from heat.
- Whisk cornstarch, salt, and milk in a small bowl until smooth. Whisk into butter mixture until well combined. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes total (about 2 minutes after it comes to a boil.)
- Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to the saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
- Immediately remove from heat, and stir in vanilla. Let custard cool in saucepan on a wire rack, whisking occasionally, for 10 minutes.
- Pour custard into piecrust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
- Whisk remaining 1 cup cream until stiff peaks form. Reserve 2 tablespoons praline, and fold remaining praline into cream. Spread cream over pie, and sprinkle reserved praline on top. Serve immediately.
CREAMY PECAN PRALINES
Steps:
- Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.
- Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.
LOW CARB PRALINE PUMPKIN PIE
Steps:
- Preheat oven to 350 degrees F.
- Make the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove piecrust from oven.
- Preheat oven to 425 degrees F.
- Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into prebaked piecrust. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.
- Cool and then chill before serving. To serve, top each slice with a dollop of low carb whipped cream.
- With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie.
Nutrition Facts : Calories 241 calorie, Fat 24 grams, SaturatedFat 12 grams, Carbohydrate 7 grams, Fiber 1 grams
CRANBERRY-PUMPKIN PRALINE PIE
Here's my spin on praline pie. It has a nice crunch from the pecans, brightness from the orange zest, pop from the cranberries and richness from the cream cheese. -Barb Miller, Oakdale, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In small bowl, combine cream cheese and sugar; beat on medium speed until smooth. Beat in egg and orange zest. Refrigerate, covered, 30 minutes., Meanwhile, preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. In a large bowl, combine pumpkin, sugar and pumpkin pie spice. Add eggs and cream; mix well. , Spread cream cheese mixture into pastry. Pour pumpkin mixture over cream cheese layer. Bake 25 minutes., In a small bowl, combine cranberries, pecans, brown sugar and orange zest. Sprinkle over pumpkin. Cover edges with foil to prevent overbrowning. Bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. , Refrigerate for at least 2 hours. If desired, serve with whipped cream and nutmeg. Refrigerate leftovers.
Nutrition Facts : Calories 596 calories, Fat 35g fat (15g saturated fat), Cholesterol 169mg cholesterol, Sodium 277mg sodium, Carbohydrate 64g carbohydrate (45g sugars, Fiber 4g fiber), Protein 10g protein.
BUTTERSCOTCH-PRALINE CREAM PIE
Make and share this Butterscotch-Praline Cream Pie recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- PATE BRISEE:.
- Pulse flour, salt and sugar in a food processor until combined. Add butter, And process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together.
- Shape dough into 2 disks. Wrap each in plastic, and refrigerate umtil firm, about 1 hour, or up to 2 days.
- On a lightly floured surface, roll 1/2 of pate brisée disk to 1/8 inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
- Preheat oven to 375°F Line dough with parchment paper, and fill with pie weights, or dried beans. Bake until edges begin to turn gold, 15-18 minutes. Carefully remove weights or beans and parchment. Bake until crust is golden brown, 12-15 minutes. Let cool completely on wire rack, crust can be stored overnight. ( the other half of the Pate Brisée can be stored for up to a week refrigerated or frozen for up to 3 months0.
- FILLING:.
- Melt butter in a medium saucepan over medium heat until butter browns. Stir in sugar until it dissolves, about 5 minutes. Slowly pour 1 cup cream down the side of the pan, stirring constantly, umtil smooth (caramel will bubble). Remove from heat.
- Whisk cornstarch, salt and milk in small bowl umtil smooth. Whisk into butter mixture until well combined. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes total (about 2 minutes after it comes to a boil).
- Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to the saucepan, and cook over medium heat, stirrimng constantly, umtil it returns to a boil, 1-2 minutes.
- Immediately remove from heat, and stir in vanilla. Let custard cool in saucepan on a wire rack, whisking occasionally for 10 minutes.
- Pour custard into pie crust. Press plastic wrap on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours, or overnight.
- CRUSHED HAZELNUT PRALINE:.
- Coat a rimmed baking sheet with cooking spray. Heat sugar, corn syrup, water and a pinch of salt in a small saucepan over medium-high heat, stirring constantly, until sugar dissolves. Continue to cook, without stirring, until deep amber. Remove from heat, stir in nuts, and spread evenly on baking sheet. Let cool completely on sheet on a wire rack.
- Break praline into medium pieces, and transfer to a resealable plastic bag. Using a rolling pin, crush in to pea-size pieces. (crushed praline can be stored for up to 1 month).
- Whisk remaining 1 cup cream until stiff peaks form. Reserve 2 tablespoons praline, and fold remaining praline, into cream. Spread cream over pie, and sprinkle reserved praline on top. Serve immediately.
Nutrition Facts : Calories 900, Fat 61.7, SaturatedFat 36, Cholesterol 276.4, Sodium 431.4, Carbohydrate 79.7, Fiber 1.6, Sugar 43.5, Protein 9.8
PRALINES 'N CREAM PIE
Make and share this Pralines 'n Cream Pie recipe from Food.com.
Provided by HDMac
Categories Pie
Time 50m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 275 degrees.
- Beat egg whites to stiff peaks, gradually adding sugars.
- Fold in crackers, baking powder, vanilla and pecans.
- Spread on sides and bottom of a 10-inch pie pan.
- Bake 40 minutes.
- Meringue will crack when removed from oven.
- When completely cooled, fill with ice cream.
- Top with whipped cream and freeze.
- Remove from freezer 5 minutes before serving.
- Serves 10.
Nutrition Facts : Calories 179.1, Fat 9.1, SaturatedFat 5.5, Cholesterol 32.6, Sodium 91.8, Carbohydrate 23.3, Fiber 0.1, Sugar 20.7, Protein 1.8
NEW ORLEANS PECAN PRALINE PIE
Make and share this New Orleans Pecan Praline Pie recipe from Food.com.
Provided by Susie in Texas
Categories Pie
Time 4h
Yield 1 9inch pie
Number Of Ingredients 10
Steps:
- Fill a large heavy duty pot with water and bring water to a boil.
- Remove paper label from condensed milk can.
- Immerse the unopened condensed milk can into the boiling water.
- Reduce heat to medium and cover pot with lid.
- Cook for 3 hours.
- Occasionally check pot to make sure it doesn't boil dry.
- Remove can from water with tongs.
- Place in freezer for one hour, to cool.
- Combine slightly beaten eggs with syrup, sugar, margarine, vanilla and salt.
- Mix well.
- Add chopped pecans and mix well, again.
- Pour pecan pie mixture into unbaked pie shell.
- Bake@ 350 degrees for 50-55 minutes.
- Filling is done when knife inserted near the center comes out clean.
- When done, remove pie from oven and let cool for 1 hour.
- Open cooled condensed milk can.
- Empty contents into small bowl and stir well.
- Pour the carmelized milk onto the top of the pecan pie and spread over the pie.
- Garnish with pecan halves (optional).
- Serve with whipped topping (optional).
- (note) if salted pecans are used, omit the 1/8 tsp.
- of salt from the recipe.
APPLE PRALINE PIE
You can make this pie without the nuts if you prefer, and it is still very delicious. It's great with a scoop of vanilla ice cream. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Sprinkle with vinegar. Gradually add water, tossing with a fork until dough forms a ball., Divide dough in half so that one portion is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge., In a large bowl, toss apples with the ginger ale, lemon juice and vanilla. Combine the sugar, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Spoon into crust; dot with butter., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 400° for 55-65 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary., Meanwhile, in a small saucepan over medium heat, melt butter. Stir in brown sugar; cook and stir until mixture comes to a boil and sugar is dissolved. Stir in pecans; cook 1 minute longer. Remove from the heat; stir in cream and vanilla. Immediately pour over pie. Bake 3-5 minutes longer or until topping is bubbly. Cool on a wire rack.
Nutrition Facts :
HOLIDAY PRALINE DELITE PIE
Pie with a vanilla pudding filling and a pecan layer on the bottom.
Provided by Kathy Mowery
Categories Desserts Specialty Dessert Recipes Praline Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Heat butter or margarine with brown sugar and nuts in a saucepan until melted. Spread in the bottom of the baked pie shell. Bake at 450 degrees F (230 degrees C) for 5 minutes. Cool.
- Prepare vanilla pudding mix with milk as directed for a pie; cool for 5 minutes, stirring occasionally. Measure 1 cup, cover with waxed paper, and chill thoroughly. Pour remainder into pie shell. Chill.
- Fold 1/3 cup whipped topping into the 1 cup reserved pudding. Spread over nuts in pie shell. Chill. Garnish with remaining whipped topping and chopped pecans.
Nutrition Facts : Calories 429.9 calories, Carbohydrate 44.7 g, Cholesterol 27.7 mg, Fat 26.7 g, Fiber 0.8 g, Protein 4.8 g, SaturatedFat 14.2 g, Sodium 455.6 mg, Sugar 33.7 g
CREAMY PRALINE PECAN PIE
Had this at a restaurant and it was delicious. Made this pie for Thanksgiving and everyone raved about it. You must try this. You won't be disappointed.
Provided by clw721
Categories Dessert
Time 40m
Yield 1 pie
Number Of Ingredients 8
Steps:
- 1. Blend cool whip, cream cheese, and powdered sugar well with a mixer then chill.
- 2. Stir the pecans, coconut, and melted butter together, spread on a slightly greased cookie sheet, then drizzle with Caramel Sauce. Put in the oven and bake at 350 for 15-20 minutes or until brown (watch, so it doesn't burn).
- 3. As the pecan, coconut and butter mixtures is cooling, take your cream cheese mixture from the fridge and spread that into your pie crust.
- Then spoon the cooled pecan/coconut topping over the cream cheese, drizzle more Caramel Sauce on the top, and you're done!
- Keep refrigerated until ready to eat.
Nutrition Facts : Calories 5932.2, Fat 476.7, SaturatedFat 206.7, Cholesterol 493.9, Sodium 3208.9, Carbohydrate 411.8, Fiber 28.8, Sugar 317.5, Protein 50
PRALINE BANANA CREAM PIE
Melted caramels, praline bits and cream cheese add notes of sweet, nutty and silky to this version of Banana Cream Pie.
Provided by My Food and Family
Categories Home
Time 4h30m
Yield Makes 8 servings, one slice each.
Number Of Ingredients 10
Steps:
- Preheat oven to 350ºF. Finely chop 1/2 cup of the pecans; place in medium bowl. Add wafer crumbs, sugar and butter; mix well. Spoon into 9-inch pie plate. Press firmly onto bottom and up side of pie plate. Bake 8 min. or until lightly browned. Cool completely.
- Microwave caramels and water in medium microwaveable bowl on HIGH 30 sec; stir. Microwave an additional 15 to 30 sec. or until caramels are completely melted, stirring after 30 sec. Add cream cheese; stir until completely melted. Spread onto bottom of crust; top with bananas.
- Pour milk into medium bowl. Add dry pudding mix. Beat 2 min. or until well blended; pour over bananas. Refrigerate at least 4 hours. Sprinkle with remaining 1/4 cup pecans just before serving. Store any leftover pie in refrigerator.
Nutrition Facts : Calories 390, Fat 23 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 40 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
PRALINE APPLE CREAM PIE
Steps:
- Heat oven to 450 degrees. Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch pie pan. (Refrigerate remaining pie crust for later use.) Bake for 6 to 8 minutes or until very light golden brown. Remove from oven. Cool completely. Reduce heat to 350 degrees.
- Combine the flour, sugar and cinnamon in a small saucepan and blend well. Add the apple slices, toss lightly to coat. Cover and cook over medium heat about 20 minutes or until apples are tender, stirring occasionally. Spoon the mixture evenly into the cooled, baked crust.
- To make the topping, combine 1/2 cup sugar, brown sugar, cornstarch and salt in a medium-size saucepan; blend well. Gradually stir in half-and-half. Add margarine. Cook over medium heat until mixture begins to thicken, about 10 minutes, stirring constantly. Stir in vanilla. Carfully pour topping over apple filling. Arrange pecan halves over topping. Sprinkle with nutmeg. Bake at 350 degrees for 35 to 40 minutes or until filling has puffed areas and crust is golden brown. Cool completely. Store in refrigerator.
Nutrition Facts : @context http, Calories 509, UnsaturatedFat 14 grams, Carbohydrate 67 grams, Fat 26 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 354 milligrams, Sugar 34 grams, TransFat 1 gram
PRALINE CREAM PIE
A great pie that's easy to make. In place of 2 whole eggs, three yolks produces a smoother filling.
Provided by gailanng
Categories Dessert
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 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 to temper the eggs. Pour egg mixture into remaining hot pudding. Stirring, cook 2 to 3 minutes longer.
- Stir in butter and vanilla extract. Add camels to hot pudding; stir until caramels begin to melt. Add butter brickle pieces and stir. Caramels will not be completely melted or mixed inches 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.
Nutrition Facts : Calories 472.3, Fat 24.1, SaturatedFat 11.1, Cholesterol 93.6, Sodium 256.1, Carbohydrate 58.1, Fiber 0.9, Sugar 39.7, Protein 7.4
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PRALINE CREAM CHEESE PIE - SPICY SOUTHERN KITCHEN
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5/5 (4)Category DessertCuisine SouthernTotal Time 50 mins
- Preheat oven to 350 degrees. Combine oreo cookie crumbs and melted butter in a medium bowl. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.
- Make praline filling. In a medium saucepan, bring butter and brown sugar to a boil over medium heat, stirring constantly. Reduce heat and simmer for 10 minutes. (You only need to give it a quick stir occasionally during this part.)
- Remove from heat. Stir in vanilla. Let it cool 2 to 3 minutes and then pour over pecans. Place in refrigerator until set, about 1 to 2 hours.
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