| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Hawaiian |
Emlive05 |
8 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
* 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.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B23 broadcast 04-09-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-16-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
A Message from our Provider:
“You’re never too old for God”