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    Praline Butterscotch Pie


    Source of Recipe


    TOH Salsarose
    Butterscotch Praline Pie


    PRALINE:
    ½ cup (1 stick) butter
    1/3 cup firmly packed brown sugar
    ½ cup pecans

    PIE SHELL:
    1 (9-inch) baked pie shell

    BUTTERSCOTCH CREME:
    2/3 cup firmly packed brown sugar
    2 Tablespoons cornstarch
    1/8 teaspoon salt
    2 cups milk
    2 egg yolks
    2 Tablespoons butter, softened
    2 teaspoons 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


 

 

 


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