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.
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 :
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 PIE
I made this pie, which I found on the back of the package for a Nilla Wafer Crust, for the guys at my husband's work. My husband talked about how good it was for days!
Provided by ladypit
Categories Pie
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350.
- Brush the pie crust with the egg white.
- Put the pecans on a cookie sheet with sides.
- Put the crust and the pecans in the oven and bake for 5 minutes.
- (Or you can toast the pecans separately. I just found it faster to do it this way.) Melt the butter.
- Using a mixer on medium blend the melted butter, the brown sugar, the flour and the baking powder until well mixed.
- Add the egg and vanilla and mix well.
- Stir in 3/4 cup of the pecans.
- This will be very thick.
- Put it into the prepared crust.
- Sprinkle with the remaining 1/4 cup pecans.
- Bake at 350 for 30-35 minutes or until the filling is set in the center.
- Cool it completely.
- Put the whipped cream on top as garnish.
- Store in the refrigerator until you are ready to serve it.
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 PUMPKIN PIE II
This fantastic recipe has been in my family for years. Its spicy custard filling with praline crust complements any holiday meal. You may substitute evaporated milk for the cream, if you prefer.
Provided by MFDay
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees F (230 degrees C.) In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie shell. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C.)
- In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked shell.
- Bake in the preheated oven for 40 to 45 minutes, or until filling is set.
Nutrition Facts : Calories 359.3 calories, Carbohydrate 42.4 g, Cholesterol 73.9 mg, Fat 20 g, Fiber 2.2 g, Protein 4.6 g, SaturatedFat 8 g, Sodium 394 mg, Sugar 28 g
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
PRALINE TOPPING
This goes great on ice cream or pie.
Provided by MsMarilyn
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Melt butter in a heavy saucepan over low heat; stir in brown sugar, pecans, and nutmeg. Stir constantly and bring topping to a boil; allow to simmer until topping thickens slightly, about 5 minutes. Remove from heat.
- To use as pie topping, spoon topping onto pie and broil until topping bubbles; watch carefully to avoid burning. Let pie cool before serving.
- To use as ice cream topping, just spoon warm or cooled topping over ice cream and serve.
Nutrition Facts : Calories 250 calories, Carbohydrate 28.9 g, Cholesterol 15.3 mg, Fat 15.6 g, Fiber 1.3 g, Protein 1.3 g, SaturatedFat 4.5 g, Sodium 48.6 mg, Sugar 27.3 g
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- 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.
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