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Praline Custard Pie

Recipe for Praline Custard Pie

After the feast, after round two, before the coma: Would you like a slice of pie?

Praline Custard Pie
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Praline Custard Pie
  • 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
  • 1 1/2 cups whole milk
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon juice
  • 1 (9-inch) unbaked Crisco pie crust
  • 1/3 cup firmly packed brown sugar
  • 1/4 cup light corn syrup
  • 3 tablespoons butter
  • 1 tablespoon whole milk
  • 1/3 cup chopped pecans
  • 1/2 teaspoon vanilla extract
  1. HEAT oven to 325°F. WHISK sweetened condensed milk, milk, eggs, vanilla and lemon juice in medium bowl until well blended. Pour into pie crust.
  2. BAKE 50 to 55 minutes or until custard is set in center. Cool completely on wire rack. Cover and refrigerate until serving time.
  3. COMBINE brown sugar, corn syrup, butter and milk in saucepan over medium heat. Cook until mixture comes to a boil, stirring constantly. Boil 1 1/2 to 2 minutes, stirring constantly. Remove from heat. Stir in pecans and vanilla. Pour over cooled pie. Serve immediately.

Recipe and Photo Courtesy of Eagle Brand

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