Print Recipe

Praline Cream Pie



  • 1 baked 9-inch pie shell
  • 5 tablespoons cornstarch
  • 3/4 cup granulated sugar
  • 2 3/4 cup whole milk
  • 2 eggs *
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter
  • 20 wrapped caramels
  • 1/3 cup crushed butter brickle or toffee
  • 1 cup cream
SAVE NOW! Shop this week's best deals. From cookie mixes, to baking ingredients, to kitchen tools. These are the very best deals being offered at The Prepared Pantry.


  1. Combine sugar and cornstarch. Mix with milk. Place milk over medium heat, stirring to prevent scorching, cook until thick and creamy.
  2. Beat eggs. Pour a small amount of hot pudding into beaten eggs, stirring rapidly. Pour egg mixture into remaining hot pudding. Stirring, cook for 2 to 3 minutes longer.
  3. Stir in butter and vanilla extract.
  4. Unwrap caramels and add to hot pudding. Stir until caramels begin to melt.
  5. Add butter brickle pieces and stir (caramels will not be completely melted or mixed in).
  6. Pour mix into baked pie shell.
  7. Chill for 3 to 4 hours.
  8. To serve, whip cream and place a dollop on each piece of pie.
  9. Sprinkle with additional butter brickle, if desired.

* Using 3 egg yolks in place of whole eggs will create a smoother custard.

Food Advertisements by


Widget is loading comments...

Recipe Goldmine



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.