The Golden Lamb Inn's Praline Creme Pie

• 1 pie crust, pre-baked (store bought, your own recipe or Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial)
• 12 cup butter
• 13 cup brown sugar, firmly packed
• 12 cup pecans
• 23 cup brown sugar, firmly packed
• 2 tablespoons cornstarch
• 18 teaspoon salt
• 2 cups milk
• 2 egg yolks
• 2 tablespoons butter, softened
• 2 teaspoons vanilla extract

1. Bring all praline ingredients to a boil over medium high heat in a small saucepan; stir constantly until completely dissolved and bubbly.
2. Pour into pre-baked pie shell and cool until set.
3. To prepare butterscotch creme, combine brown sugar, cornstarch and salt in a medium saucepan.
4. Combine milk and egg yolks; beat very well.
5. Gradually add to sugar mixture and cookk over medium heat, stirring constantly until thickened and bubbly.
6. Stir in butter and vanilla extract.
7. Pour over praline mixture in pie shell.
8. Refrigerate at least four hours before serving.
9. Top with lightly sweetened whipped cream or premium vanilla ice cream, if desired.

pie crust, butter, brown sugar, pecans, brown sugar, cornstarch, salt, milk, egg yolks, butter, vanilla

Taken from www.food.com/recipe/the-golden-lamb-inns-praline-cr-me-pie-418836 (may not work)