Southern Chocolate Praline Creme Swirl Recipe

• 1 deep dish pie crust shell
• 1/2 c. granulated sugar
• 1/4 c. brown sugar
• 3 tbsp. cornstarch
• 1 can (12 ounce.) evaporated lowfat milk
• 3 egg yolks, beaten
• 1 c. lowfat sour cream
• 1 tbsp. butter
• 3 tbsp. praline liqueur
• 1 teaspoon vanilla extract
• 1/2 c. lowfat milk chocolate chips
• 1 (8 ounce.) Cold Whip
• 2 tbsp. chocolate chips for garnish

1. Preheat oven and baking sheet to 400 degrees.
2. Remove pie crust from freeze.
3. Allow crust to thaw 10 to 20 min.
4. Prick sides and bottom with fork.
5. Bake 10 min; cold.
6. In bowl combine sugar, brown sugar and cornstarch; mix well.
7. In saucepan cook and stir sugar mix and evaporated lowfat milk till mix thickens and begins to boil.
8. Gradually stir some warm mix into beaten egg yolk, add in back to remaining warm mix; stirring constantly.
9. Stir in lowfat sour cream and butter and continue to cook till mix thickens.
10. Remove from heat and stir in praline liqueur and vanilla; mixing well.
11. Stir in chips.
12. Pour mix into pie crust.
13. Let stand 2 min gently swirl mix with knife blade, creating a marbled effect.
14. Chill for 30 min.
15. Top with Cold Whip.
16. Sprinkle chocolate chips over Cold Whip.
17. Chill.

dish pie crust, sugar, brown sugar, cornstarch, milk, egg yolks, sour cream, butter, praline liqueur, vanilla, chocolate chips, chocolate chips

Taken from cookeatshare.com/recipes/southern-chocolate-praline-creme-swirl-10019 (may not work)