Yield: 8 servings
|2.00 cup||heavy cream|
|½ cup||light brown sugar|
|½ cup||steen's 100 percent pure cane syrup|
|1.00 cup||melted hawaiian vintage chocolate|
|1.00 cup||crumbled creamy pralines; see * note|
|1.00 \N||chocolate (9-inch) cookie crust; baked|
|2.00 cup||sweetened whipped cream|
|1 \N||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.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B23 broadcast 04-09-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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