Praline Cream Pie

---------- Recipe via Meal-Master (tm) v8.02

Title: Praline Cream Pie
Categories: Desserts, Emeril, Ethnic, Am/la
Yield: 8 servings

--------------------------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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