Ingredients
CRUST
1 1/2 cup graham cracker crumbs
1/2 cup pralines, crumbled
1 stick butter, melted
FILLING
2 1/2 cup milk
3/4 cup sugar
1 tsp vanilla
1 tbsp steen's pure cane syrup plus 1 tb f, or the whipped cre
5 egg yolks
1/2 cup cornstarch
1 cup pralines, crumbled
1 cup heavy cream
3 tbsp sugar
GARNISH
1 chocolate sauce in a squeeze bottle
1 fresh mint sprigs
1 powdered sugar in a shaker
Directions
Preheat the oven to 400 degrees. In a 9-inch pie pan, combine the
crumbs, pralines and butter together until the mixture is bibded
together. Spread and press the mixture evenly on the bottom and sides
of the dish to make crust. Bake for 8-10 minutes, or until it is
brown. Remove from oven and cool completely. For the filling: In a
non-reactive sauce pan, combine milk, sugar, vanilla, and syrup over
medium heat. Stir slowly to dissolve the sugar and heat long enough
to scald the milk. Remove from the heat. In a mixing bowl, combine
egg yolks with the cornstarch and mix well. Add 1/4 cup of the milk
mixture at a time to the egg mixture, blending in between each
addition, until all is combined. Pour the mixture into a saucepan and
over medium heat, stir constantly for 1-2 minutes. Stir until smooth
and thick. Remove from heat and put through a fine sieve to remove
any lumps. Chill the filling in an ice bath until cold. Fold in the
pralines and spread evenly into the pie crust. Refrigerate for 2
hours or until it sets. For the whipping cream: Using an electric
mixer, whip the cream, sugar ans syrup until stiff peaks form. Spread
the cream evenly of the top of the pie. Slice a piece of the pie and
place on plate. Garnish with pralines, chocolate sauce, powdered
sugar and fresh mint sprigs.
Source: Essence of Emeril, #2324, TVFN formatted by Lisa Crawford,
4/29/96
Servings: 8 servings
Praline Cream Pie Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert; Pie
The History of Recipes
It is quite possible to track the history of written cooking instructions back into antiquity, in fact as far into history as ancient Egypt, and possibly even further. However, sadly, these ancient recipes were just very simple pictorial instructions for preparing meals.
Interestingly, the most ancient recipe discovered, according to food historians is a collection of tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Progressing into The time of the romans around 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the meals were divided into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the cooks of Roman times made use of a good variety of spices, including some familiar names such as thyme, mint and dill. Later, in the 15th century, the Crusaders brought back a variety of foods and herbs from the holy land, such as coriander, parsley, basil and rosemary. These new foods and spices was responsible for an explosion in recipe books, the majority of which are kept safe in private cookery archives. By the time we get to the twentieth century, cooking books were greatly in demand mostly as a result of better eduction, more free time and having more money to spend. Like it or not, the introduction of TV brought us TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Praline Cream Pie recipe.
