Name: Mr Lou's Chocolate Praline Pie
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

When the original Pentecostals studied the text of Scripture, they were convinced that tongues in the Bible were authentic foreign languages. But what happened when it became obvious that their modern version of the “gift” did not consist of real languages? If Scripture had been their highest authority, they would have abandoned the practice altogether—recognizing the fact that what they were doing did not match the biblical precedent. Instead, they radically changed their interpretation of the New Testament, manipulating the text in order to justify and preserve a counterfeit. Thus, the clear teaching of Scripture about languages was twisted in order to redefine tongues as nonsensical gibberish and thereby fit the modern phenomenon.

John MacArthur

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.

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