Betty demonstrates how to make a Vanilla Praline Pie for Mother's Day dinner. This pie is a traditional Southern pie that is great for a holiday table. This pie uses the Corn Oil Pie Crust from the previous video in Betty's Kitchen.
|Corn oil pie crust/Unbaked pie crust||1|
|For praline layer|
|Butter||1/3 Cup (5.33 tbs) , melt|
|Light brown sugar||1/3 Cup (5.33 tbs) , firmly packed|
|Pecan halves||1/2 Cup (8 tbs)|
|For pudding layer|
|Vanilla pudding mix||1 Packet (or small filling mix)|
|Milk||2 Cup (32 tbs) (any type you like)|
|Whipped topping||1 Cup (16 tbs)|
|Pecan pieces||1/2 Cup (8 tbs)|
1. Preheat oven to 400 degree F.
For Praline Layer:
2. In a skillet combine melted butter, brown sugar, and pecans. Mix well and pour it into the corn oil pie crust. Spread evenly.
3. Pop the pie crust in oven and bake for 8-11 minutes or until the crust turns golden brown. Remove from oven and let cool.
For Pudding Layer:
4. In a saucepan, combine milk and vanilla pudding mix. Place the pan on low flame, stir constantly and cook until thick and bubbly.
5. Pour 1 cup of mixture into a measuring cup and set aside to cool at room temperature. Cover the remaining with plastic wrap and refrigerate.
6. When crust is cooled, pour the reserved 1 cup of pudding mixture on top of praline layer. Spread evenly, cover with plastic wrap and refrigerate.
7. Take the saucepan with pudding mixture out of the refrigerator and add whipped topping. Fold to combine.
8. Transfer the mixture into the crust and spread evenly. Garnish with pecans and pop in refrigerator for a couple of hours.
9. Cut into wedges and serve.