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Praline Custard Pie


1/3 cup packed light brown sugar

1/2 cup chopped pecans

1/3 cup plus 1 T/ butter, divided

1 (9-inch) baked pie shell

1 cup granulated sugar

3 T. cornstarch

1/8 t. salt

3 egg yolks

2 cups milk

1 t. vanilla

1-1/2 cups whipped cream, plus more for optional garnish

Lightly toasted pecans pieces, for option garnish


Preheat oven to 450 degrees F.


In a small pan, heat brown sugar, pecans, and 1/3 cup butter; cook and stir until; butter is melted.  Spread in baked pie shell; place in oven and bake 5 minutes.  Let cool.


Combine granulated sugar and cornstarch in a medium saucepan.  Beat in salt, egg yolks and milk.  Cook over medium heat until very thick, stirring constantly.  Add vanilla and remaining 1 tablespoon butter; cook and stir just until butter is melted.  Measure out 1 cup custard; set aside.  Pour remaining custard into prepared pie shell.


When the 1 cup of custard cools, fold in whipped cream.  Spread on top of pie; chill.  Garnish with toasted pecans, dollops or whipped cream, or both.


Yield: 8 servings
Source: Special Requests Cookbook, published by the St. Louis Post-Dispatch