2 c Heavy cream
1/4 c Cornstarch
1/2 c Light brown sugar
1/2 c Steen’s 100 percent Pure
-Cane Syrup
1 c Melted Hawaiian Vintage
-Chocolate
1 c Crumbled Creamy Pralines;
-see * Note
1 Chocolate (9-inch) cookie
-crust; baked
2 c Sweetened whipped cream
Drizzles of Caramel Sauce
* Note: See the “Creamy Pralines” recipe which is included in this
collection.
In a saucepan, over medium heat, whisk the cream, cornstarch, brown sugar
and cane syrup together. Cook for 10 to 12 minutes, or until a light
custard forms. Stir in the chocolate and mix well. Place a piece of plastic
wrap directly on top of the custard. Cool completely. Fold in half of the
crushed pralines. Pour the custard into the pie shell. Sprinkle the top
with the remaining pralines. Refrigerate for 4 hours before serving. Serve
each slice with whipped cream and a drizzle of Caramel Sauce. This recipe
yields 8 servings.
Yields
8 servings