Mr. Lou's Chocolate Praline Pie with Bourbon Whipped Cream

By cirql8or

Recipe courtesy Emeril Lagasse, 2003

Ingredients

• 2 cups heavy cream
• 1/4 cup cornstarch, sifted
• 1/2 cup packed light brown sugar
• 1/2 cup Steen's 100 percent Pure Cane Syrup
• 1 cup semisweet chocolate, melted
• 1 cup crumbled Crunchy Pralines, recipe follows
• 1 (9-inch) Chocolate Graham Cracker Crust, baked and chilled, recipe follows
• 1 cup heavy cream
• 1 tablespoon confectioners' sugar
• 2 teaspoons bourbon or brandy

Details

Servings 1
Adapted from foodnetwork.com

Preparation

Step 1

In a large saucepan, combine the cream, cornstarch, brown sugar, and cane syrup. Cook over medium-high heat, whisking, until a slightly thick custard forms, 10 to 12 minutes. Stir in the chocolate and mix well.

Remove from the heat and place a piece of waxed paper directly on top of the custard to prevent a film from forming and let cool.

Fold half of the crumbled pralines into the cooled custard, and then pour the mixture into the prepared shell. Sprinkle the remaining pralines on top. Cover tightly with plastic wrap and refrigerate for at least 4 hours.

In a medium bowl, beat the cream until thick and frothy. While beating, add the sugar and bourbon and beat until soft peaks form.

To serve, slice the pie into servings and top each with the bourbon whipped cream.