This recipe was clipped from a newspaper and found in a large collection, marked date is 1987. I’ve typed it below along with a scanned copy.
For a new way to enjoy one of the South’s favorite treats, try New Orleans Praline Pie. This cool, creamy dessert captures the flavor of the French Quarter in an easy-to-make recipe.
A ready-to-use refrigerated pie crust from Pillsbury gives the recipe “from scratch” quality, without the extra time and effort. Topping the flaky crust is a crunchy mixture of pecans and brown sugar.
The pie’s cream cheese filling gets its praline-style flavor from the addition of brown sugar, lemon, vanilla and an accent of brandy extract.
NEW ORLEANS PRALINE PIE CRUST
15-oz. pkg. Pillsbury All Ready Pie Crusts
1 teaspoon flour
3/4 cup chopped pecans
1/4 cup firmly packed brown sugar
2 tablespoons margarine or butter, softened
FILLING
2 (8-oz.) pkg. cream cheese, softened
1/2 cup firmly packed brown sugar
1 tablespoon lemon juice
1 teaspoon vanilla
1 teaspoon brandy extract, if desired
2 eggs
TOPPING
1 cup whipping cream
1/4 cup firmly packed brown sugar
Chopped or whole pecans
Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch pie pan. (Refrigerate remaining pie crust for later use.) Heat oven to 425F. In small bowl, combine 3/4 cup pecans, 1/4 cup brown sugar and margarine until crumbly. Sprinkle in bottom of pie crust-lined pan. Bake at 425F. for 7 minutes or until lightly browned and brown sugar mixture is slightly melted. Set aside.
In large bowl, combine all filling ingredients; beat at medium speed until light and fluffy. Carefully spread over partially baked filled crust. Bake at 425F. for an additional 20 to 25 minutes or until filling is set and light brown around edges. Cool; refrigerate 1 hour. In small bowl, beat cream until stiff peaks form. Add 1/4 cup brown sugar; blend at low speed until thoroughly combined. Spoon or pipe over cooled filling. Garnish with pecans. Refrigerate an additional 2 hours or until serving time. Store in refrigerator. 8 to 10 servings.
TIP: Cover edge of pie crust with strip of foil during last 10 to 15 minutes of baking if necessary to prevent excessive browning.
Generic term: refrigerated pie crusts