Name: Butterscotch-Praline Cream Pie
Yield: 12 servings
Ingredients: All-purpose flour, for surface; 1/2 recipe Pate Brisee for Rum-Vanilla Cream Pie; 3 ounces (6 tablespoons) unsalted butter; 1 cup dark-brown sugar; 2 cups heavy cream; 1/4 cup cornstarch; 3/4 teaspoon salt; 2 cups whole milk; 4 large egg yolks; 1 teaspoon pure vanilla extract; Crushed Hazelnut Praline

Directions

1. 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.
2. 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.)
3. 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.
4. 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.)
5. 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.
6. Immediately remove from heat, and stir in vanilla. Let custard cool in saucepan on a wire rack, whisking occasionally, for 10 minutes.
7. 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).
8. 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.

Reviews

How would you rate this recipe?

MS11598944

13 JUN, 2013

This pie is amazing. It's a regular at our house and one of our favorites. I don't always do the hazelnut topping because it's great without it just topped with sweetened whipped cream. I agree with the previous reviewer in that you need to add cream to the cooked sugar VERY slowly. I've had the whole thing seize into a mass before. Take your time with that step.
Loul

25 MAR, 2009

i served this when entertaining, and it was an absolute hit. people still talk to me about it. it really has a dinner feeling to it, kinda retro flavour.
neelyohara

3 JUL, 2008

I agree that this pie is a lot of work to make, but it was well worth it. It was a real 'showstopper' when I presented it. When making this pie, I recommend using low heat and going very slowly, adding the ingredients a little at a time so that the texture of the custard turns out smooth.
Donna_McC

29 MAY, 2008

A lot of work and lots of dirty dishes for what is basically a butterscotch pudding pie. Not worth the effort.

Butterscotch-Praline Cream Pie

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