BUTTERSCOTCH-PRALINE CREAM PIE
Evoke memories of puddings, candies, and other childhood comforts with this lush butterscotch dessert. Its grown-up look and taste are derived from browned butter and brown sugar in the filling and jewel-like shards of hazelnut praline scattered on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 11
Steps:
- 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.
- 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.)
- 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.
- 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.)
- 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.
- Immediately remove from heat, and stir in vanilla. Let custard cool in saucepan on a wire rack, whisking occasionally, for 10 minutes.
- 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).
- 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.
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SK Nur Amin Chowdhury
[email protected]This pie is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Tarence Glaze
[email protected]This pie is a bit time-consuming to make, but it's worth it. The end result is a delicious and impressive dessert.
Pavo media
[email protected]This pie is so easy to make and it's always delicious. I love that I can use store-bought pie crust to save time.
Labib Rahman
[email protected]I've made this pie several times and it's always a hit. It's the perfect dessert for any occasion.
Sanjay Thakur
[email protected]This recipe is a waste of time and ingredients. The pie didn't set properly and the filling was bland.
M.Zeeshan M Z H
[email protected]I'm not sure what I did wrong, but my pie didn't turn out at all like the picture. It was still tasty, but it definitely wasn't what I was expecting.
Francis Ignatius
[email protected]This pie was a disaster! The crust was soggy and the filling was runny. I don't know what went wrong.
Karima Karim
[email protected]The pie crust was a bit dry, but the filling was delicious. I'll definitely try this recipe again, but I'll make a different crust.
Breanna Wheaton
[email protected]This pie was a bit too sweet for my taste, but it was still good. I think I'll try using less sugar next time.
Jannatul Riya
[email protected]Followed the recipe exactly and the pie turned out amazing! The crust was flaky and buttery, and the filling was creamy and delicious. I highly recommend this recipe.
Tiger Shahi
[email protected]The butterscotch praline cream pie was a delightful treat. The filling was smooth and creamy, with a rich butterscotch flavor. The praline topping added a nice crunch and sweetness. The crust was flaky and buttery. Overall, this pie was a delicious a
HRB GTH
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfect. Thanks for sharing!
Tshedza Munyai
[email protected]I'm not usually a pie person, but this one changed my mind. The flavors are so well-balanced and the texture is amazing.
odd Falcon
[email protected]This pie is dangerously good. The filling is like a cloud and the crust is perfectly crispy. I could eat a whole pie by myself!
Vikash Rajput
[email protected]Absolutely delicious! I made this pie for a special occasion and it was a huge success. Everyone loved it!
Aamir Mughal
[email protected]I've made this pie twice now, and it's always a crowd-pleaser. The filling is creamy and decadent, and the crust is flaky and buttery. Highly recommend!
Khushi Shahi
[email protected]This pie was a hit at my last dinner party! The combination of the butterscotch, praline, and cream filling was divine. I'll definitely be making this again.