This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
New England Praline Eggnog Pie
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- #78800
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 single-crust pie shell
1/4 cup butter
1/3 cup packed brown sugar
1/2 cup chopped pecans
3/4 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups milk
4 egg yolks
1 tablespoon butter
1/2 teaspoon rum extract
1/4 teaspoon ground nutmeg
8 ounces whipped topping
ground nutmeg
pecan halves
directions
Prepare thawed deep dish pie shell by pricking the bottom with a fork.
Preheat oven to 475 F.
Mix 1/4 cup butter and brown sugar until smooth. Stir in chopped pecans. Spread evenly over bottom of pie shell. Bake 8 to 10 minutes until pie shell is browned and butter mixture is bubbly.
In a saucepan, combine sugar, flour, cornstarch, and salt. In a bowl, beat milk and egg yolks until smooth. Stir into sugar mixture.
Stir constantly over medium heat until mixture thickens comes to a full boil. Stir and boil 1 minute. Remove from heat. Stir in 1 tablespoon butter, rum extract, 1/4 teaspoon nutmeg.
Pour hot mixture into baked pie shell. Cover with plastic wrap and refrigerate for 3 hours or more.
Prepare whipped topping by blending in 2 tablespoons brown sugar. Spread, spoon, or pipe topping over filling. Sprinkle with nutmeg and pecan halves. Refrigerate until ready to serve.
added by
kiwihead
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 21, 2009
This is amazing! I just returned from my first trip to Maine where I had this at a restaurant. I thought I'd never get to have it again. I got home and was fortunate enough to find this perfect recipe. Thanks so much!! It is just wonderful and will be great for the holidays!!!