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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Holiday Praline Pie Recipe

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This recipe for Holiday Praline Pie is from The Cottey College Alumnae Association Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Ingredients:  
Ingredients:  
This is the pie we have for birthdays and holidays. My favorite part is when my family digs in and, every time, closes their eyes and says "yum"! (And once again, sugar substitutes and non-fat cool whip can be used to lessen the sugars and carbs, I've even made vanilla pudding from scratch to reduce some of the blood sugar issues.)

Ingredients:

1/3 cup butter or margarine
1/3 cup firmly packed brown sugar
1/2 cup chopped pecans (toasted)
9" baked pie shell (blind baked)
1 package (5 oz) Jello vanilla COOK & SERVE pudding and pie filling - made as directed (I tried making the recipe with instant pudding and it failed miserably).
8 oz Cool Whip Topping

Instructions:

Heat butter and brown sugar with nuts in a saucepan until melted. Spread on the bottom of the baked pie shell and bake at 450 degrees for 5 minutes. Cool.

Prepare pie filling mix with milk as directed for pie; cool 5 minutes, stirring occasionally.
Measure 1 cup out and cover with parchment paper and chill thoroughly (you'll use this later).
Pour the remaining pudding mix into the pie shell (gently).
Chill the pie for the next stage.
Fold 1 1/3 cups Cool Whip into the 1 cup of chilled pie filling.
Spread over the filling in pie shell, chill.
Garnish with remaining whipped topping and additional pecans.
Directions:
Directions:

 

 

 

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