New England Praline Eggnog Pie
Category: Pies
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Serves/Makes: 10
Ready in: 2-5 hrs
- 1 single-crust pie shell
- 1/4 cup butter
- 1/3 cup packed brown sugar
- 1/2 cup chopped pecans
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups milk
- 4 egg yolks
- 1 tablespoon butter
- 1/2 teaspoon rum extract
- 1/4 teaspoon ground nutmeg
- 8 ounces whipped topping
- ground nutmeg
- pecan halves
Prepare thawed deep dish pie shell by pricking the bottom with a fork. Preheat oven to 475 F. Mix 1/4 cup butter and brown sugar until smooth. Stir in chopped pecans. Spread evenly over bottom of pie shell. Bake 8 to 10 minutes until pie shell is browned and butter mixture is bubbly. In a saucepan, combine sugar, flour, cornstarch, and salt. In a bowl, beat milk and egg yolks until smooth. Stir into sugar mixture. Stir constantly over medium heat until mixture thickens comes to a full boil. Stir and boil 1 minute. Remove from heat. Stir in 1 tablespoon butter, rum extract, 1/4 teaspoon nutmeg. Pour hot mixture into baked pie shell. Cover with plastic wrap and refrigerate for 3 hours or more. Prepare whipped topping by blending in 2 tablespoons brown sugar. Spread, spoon, or pipe topping over filling. Sprinkle with nutmeg and pecan halves. Refrigerate until ready to serve.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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