How To make Praline Cream Pie
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 bibded 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 ans syrup until stiff peaks form. Spread the cream evenly of 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. Source: Essence of Emeril, #2324, TVFN formatted by Lisa Crawford, 4/29/96 -----
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Pecan Praline Pumpkin Pie | Sally's Baking Recipes
This freezer-friendly and make-ahead pecan praline pumpkin pie combines my tried-and-true flaky pie crust, smooth and spiced pumpkin pie filling, and a sweet/salty crunchy pecan topping. It’s salted pecan pie meets pumpkin pie— in the best way possible!
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Mamaw's Miracle Pie Recipe (Impossible Pie) The Easiest Pie You Will EVER Make!
Mamaw always had this SUPER easy pie on the dessert table around the holidays.. She had a trick to boost the flavor and creaminess of this pie, traditionally made with flaked coconut. Hope you can try it soon!
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Rainbow Gardens
Impossible Coconut Pie
4 Eggs
2 Cups Whole Milk
8.5 oz. Can Cream of Coconut
1/2 Cup *Biscuit Mix (like Bisquick)
1/2 Cup Granulated Sugar
1 tsp. Vanilla
3 Tbls. Soft Butter, Unsalted
* You may also substitute 1/2 Cup AP Flour,
1 tsp. Baking powder, and 1/2 tsp. salt
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How to Make Pecan Pie Cheesecake | Recipe | Delish
Ever wanted to take your pecan pie to the next level? This mindblowingly delicious Pecan Pie Cheesecake is the one dessert you NEED on your Thanksgiving dinner table.
Get the full recipe here:
INGREDIENTS
FOR THE CHEESECAKE
Cooking spray, for pan
3 8-oz bars cream cheese, softened
1 c. brown sugar
3 large eggs
1/4 c. sour cream
2 tbsp. flour
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
FOR THE CRUST
1 sleeve graham crackers, crushed
5 tbsp. melted butter
1/4 c. brown sugar
pinch of kosher salt
FOR THE PECAN PIE TOPPING
4 tbsp. butter
1/2 c. brown sugar
1/2 tsp. cinnamon
1/4 c. heavy cream
1 3/4 c. whole pecans
DIRECTIONS
1. Preheat oven to 325º and spray an 8” or 9 springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.
2. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt. Press mixture into pan.
3. Pour filling over crust. Wrap pan in aluminum foil and place on a baking sheet. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then refrigerate cheesecake until firm, at least 5 hours and up to overnight.
4. Make pecan pie topping: In a nonstick skillet over medium-low heat, melt butter and brown sugar until bubbly. Stir in cinnamon, heavy cream, and pecans until coated, then let cool.
5. Release springform pan from cheesecake and spoon over cooled pecan pie topping. Serve.
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Praline Cream Pie - Kitchen Cat
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★ Kitchen Cat ★ Praline Cream Pie Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
3 tb : Sugar
5 : Egg Yolks
1/2 c : Cornstarch
1 ts : Vanilla
Powdered Sugar in a Shaker
1 c : Pralines; Crumbled
2 1/2 c : Milk
3/4 c : Sugar
1 : Stick Butter; Melted
1 c : Heavy Cream
1/2 c : Pralines; Crumbled
1 1/2 c : Graham Cracker Crumbs
Chocolate Sauce in a Squeeze
Fresh Mint Sprigs
Amazing Pecan Pie Cheesecake Recipe
Welcomed wherever you take it, this Pecan Pie Cheesecake is a potluck and holiday favorite that never fails to impress! This crowd-pleasing dessert features a buttery caramel pecan topping over a decadent cheesecake base on a graham cracker crust. It’s so simple but delicious. It might be the perfect Thanksgiving dessert recipe but in my opinion it's delicious all year round!
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How To Make Chocolate Cream Pie with Praline Sauce
Ready to be over the moon with this Moon Pie® inspired recipe? imperialsugar.com. Fans of the classic sweet treat will be familiar with the main ingredients - graham cracker crust, homemade chocolate cream, and homemade marshmallow meringue. Chef Eddy’s Chocolate Cream Pie with Praline Sauce amps up the decadence with the addition of a caramel pecan praline layer. A yummy dessert for the Thanksgiving and Christmas holiday season. #imperialsugar #dessert #recipe #moonpie #chocolatecreampie #pie
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