• 8servings

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Heavy cream

  2. 1/4 cup 15g / 1/2oz Cornstarch

  3. 1/2 cup 80g / 2.8oz Light brown sugar

  4. 1/2 cup 164g / 5.8oz Steen's

  5. 100 percent Pure Cane Syrup

  6. 1 cup 110g / 3.9oz Melted Hawaiian Vintage Chocolate

  7. 1 cup 237ml Crumbled Creamy Pralines - seeNote

  8. 1 (9-inch) Chocolate cookie crust - baked

  9. 2 cups 474ml Sweetened whipped cream

  10. Drizzles of Caramel Sauce

Instructions Jump to Ingredients ↑

  1. * Note: See the "Creamy Pralines" recipe which is included in this collection.

  2. 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.

  3. Serve each slice with whipped cream and a drizzle of Caramel Sauce.

  4. This recipe yields 8 servings.


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