Shelly's Recipe

PRALINE CREME PIE

Category: Pies - Cream and Custard

1 (9-inch) baked pie shell

Praline:
1/2 cup (1 stick) butter
1/3 cup firmly packed brown sugar
1/2 cup pecans

Butterscotch Creme:
2/3 cup firmly packed brown sugar
2 tbsp cornstarch
1/8 tsp salt
2 cups milk
2 egg yolks
2 tbsp butter, softened
2 tsp vanilla

For praline mixture: In small saucepan, combine all praline ingredients. Bring to a boil over medium-high heat. stirring constantly. Pour into baked pie shell. Cool until set.

To prepare butterscotch crème: In medium saucepan, combine brown sugar, cornstarch and salt. In small bowl, combine milk and egg yolks; beat well. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, just until thickened and bubbly. Stir in butter and vanilla. Pour over praline mixture in pie shell. Refrigerate at least 4 hours before serving. Top with whipped cream before serving.