Praline Cream Pie

• Vegetarian

• Baking & Spices

  • 1/3 cup Brown sugar, firmly packed
  • 1 pinch Salt
  • 1 Whipped cream, sweetened

• Nuts & Seeds

  • 1/2 cup Pecans

• Bread & Baked Goods

  • 1 Pastry

• Dairy

  • 1/3 cup Butter, unsalted

• Desserts

  • 1 Recipe vanilla pudding

Found on bakeorbreak.com

Description

Ingredients

• pastry for a 9-inch pie
• 1/3 cup unsalted butter
• 1/3 cup firmly packed brown sugar
• 1/2 cup chopped pecans
• pinch salt
• 1 recipe vanilla pudding*
• sweetened whipped cream, for garnish

Directions

• Prepare pie crust as directed. After fitting the crust into the pie plate, refrigerate for about 30 minutes. Preheat oven to 425°F. Line the crust with parchment paper (or aluminum foil), fitting the paper right up to the edges. Fill the lining with pie weights, making sure they cover the bottom all the way to the edges. Bake the crust for 20 minutes, or until the edges are lightly browned. Remove the crust from oven. Grabbing hold of the edges, carefully remove the lining and pie weights. If desired, bake the crust another 5 minutes for further browning. Set the baked crust on a wire rack to cool. Place the butter, brown sugar, pecans, and salt in a heavy saucepan. Cook over medium-low heat until the sugar is dissolved and the mixture is bubbly. Pour the pecan mixture into the crust. Allow to cool to room temperature. Prepare the vanilla pudding as directed, allowing it to cool for about 10 minutes before spreading it on top of the cooled pecan mixture. Cover the pie with plastic wrap, placing the wrap directly onto the surface of the pudding. Refrigerate at least 2 hours before serving. If desired, garnish with sweetened whipped cream. Keep pie refrigerated.