Betty's Vanilla Praline Pie -- Mother's Day ✿
Ingredients:
unbaked 9-inch pie crust (I used a Corn Oil Pie Crust recipe, new in Betty's Kitchen.)
1/3 cup butter
1/3 cup light brown sugar, firmly packed
½ cup pecan halves
1 small package vanilla pudding and pie filling mix
2 cups milk
1 cup whipped topping (Cool Whip)
½ cup pecan pieces, for garnish
Melt butter, brown sugar, and pecan halves together in a small skillet. Pour mixture into unbaked pie crust and bake at 400 degrees (F) until crust is golden brown. Let cool. While pie crust and praline layer are cooling, prepare vanilla pudding, by heating 1 small package of vanilla pie filling mix and 2 cups milk over low heat, stirring constantly until thick and bubbly. Remove 1 cup vanilla pie filling and cool slightly. Pour this 1 cup over pie crust and praline layer. Cover with plastic wrap and chill. Cover remaining vanilla pie filling mix with plastic wrap and chill. When all ingredients are chilled, fold 1 cup whipped topping into remaining vanilla pie filling. Spread mixture evenly over top of chilled pie. Sprinkle topping mixture evenly with ½ cup pecan pieces. Cover with plastic wrap and chill until firm. Serve in wedge-shaped pieces. Delicious! This is one of my favorite old-time pies. I hope you love it! --Betty ♥♥♥
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NEW Cookbook: Betty's Kitchen Cookbook, 2013 Recipes, (c) 2014
also available: The Betty's Kitchen Collection, Second Edition, (c) 2013
Both can be ordered from www.Amazon.com or www.CreateSpace.com
Betty's Website: www.bettyskitchen.us
Betty demonstrates how to make a Vanilla Praline Pie for Mother's Day dinner. This pie is a traditional Southern pie that is great for a holiday table. This pie uses the Corn Oil Pie Crust from the previous video in Betty's Kitchen.
Ingredients:
unbaked 9-inch pie crust (I used a Corn Oil Pie Crust recipe, new in Betty's Kitchen.)
1/3 cup butter
1/3 cup light brown sugar, firmly packed
½ cup pecan halves
1 small package vanilla pudding and pie filling mix
2 cups milk
1 cup whipped topping (Cool Whip)
½ cup pecan pieces, for garnish
Melt butter, brown sugar, and pecan halves together in a small skillet. Pour mixture into unbaked pie crust and bake at 400 degrees (F) until crust is golden brown. Let cool. While pie crust and praline layer are cooling, prepare vanilla pudding, by heating 1 small package of vanilla pie filling mix and 2 cups milk over low heat, stirring constantly until thick and bubbly. Remove 1 cup vanilla pie filling and cool slightly. Pour this 1 cup over pie crust and praline layer. Cover with plastic wrap and chill. Cover remaining vanilla pie filling mix with plastic wrap and chill. When all ingredients are chilled, fold 1 cup whipped topping into remaining vanilla pie filling. Spread mixture evenly over top of chilled pie. Sprinkle topping mixture evenly with ½ cup pecan pieces. Cover with plastic wrap and chill until firm. Serve in wedge-shaped pieces. Delicious! This is one of my favorite old-time pies. I hope you love it! --Betty ♥♥♥
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~*~~~~~~~~~~~~~~~~~~~~~~~~~
NEW Cookbook: Betty's Kitchen Cookbook, 2013 Recipes, (c) 2014
also available: The Betty's Kitchen Collection, Second Edition, (c) 2013
Both can be ordered from www.Amazon.com or www.CreateSpace.com
Betty's Website: www.bettyskitchen.us
