Butterscotch Praline Cream Pie

Preparation

1. Step 1

   On a lightly floured surface, roll out dough to a 13-inch round, 1/8 inch thick. Fit into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang. Tuck overhang under, flush with rim, and crimp edges. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.

   Step 2

   Preheat oven to 375°F. Line shell with parchment; fill with pie weights or dried beans. Bake until edges begin to turn gold, 15 to 18 minutes. Remove weights and parchment. Bake until crust is golden brown, 12 to 15 minutes more. Let cool completely on a rack. (Crust can be wrapped in foil and stored up to 1 day at room temperature.)

   Step 3

   Melt butter in a saucepan over medium heat until browned, 8 to 10 minutes. Stir in sugar and cook until dissolved, about 5 minutes. Slowly pour cream down side of pan, stirring constantly until smooth (caramel will bubble). Remove from heat.

   Step 4

   Whisk cornstarch, salt, and milk in a small bowl until smooth. Whisk into butter mixture until well combined. Cook over medium-high heat, stirring constantly, until mixture is bubbling and thick, about 7 minutes total (about 2 minutes after it comes to a boil).

   Step 5

   Whisk egg yolks in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, just until it returns to a boil, 1 to 2 minutes. Pour through a fine sieve into a large bowl, and stir in vanilla. Let custard cool, whisking occasionally, 10 minutes.

   Step 6

   Pour custard into piecrust. Press plastic wrap directly on surface of custard. Refrigerate until filling is completely set, 4 hours (or, wrapped tightly with plastic, up to 1 day).

   Step 7

   Reserve 2 tablespoons crushed praline, and fold remaining praline into whipped cream. Spread cream over pie, and sprinkle reserved praline on top. Serve immediately.