Caramel Pecan Pudding Pie Recipe with Raisin Bran Pie Crust
Course
Dessert
Cuisine
Dessert
Keyword
Dessert
,
Holiday
,
Party
,
Pie
Servings
6
Servings
6
Ingredients
For the crust:
8
ounces
Raisin Bran
blended
1/2
cup
pecans
2 1/2
tablespoons
sugar
Pinch
salt
3 1/2
tablespoons
unsalted butter
melted
For the caramel pie pudding:
6
cups
milk
3
large eggs
1 1/2
cups
packed brown sugar
1/2
cup
sugar
3/4
cup
all-purpose flour
2
teaspoons
vanilla extract
2
tablespoons
butter
For the topping:
1
cup
heavy whipping cream
1/4
cup
powdered sugar
Chopped pecans
for garnish
1
teaspoon
vanilla extract
Left over blended Raisin Bran
Left over blended Raisin Bran
Instructions
For the crust:
Add 8oz Raisin Bran and 1/2 cup pecans to blender or food processor
Blend for 10 seconds or until finely ground
In a bowl, mix with salt and sugar
Add melted butter and whisk to crumble and combine
Pour mixture to pie pan, spread out and press to form crust
Bake at 350 for 8-10 minutes
Let crust cool for 10-20 minutes
For the caramel pudding:
In a large saucepan, scald milk
Meanwhile, in a bowl, beat eggs until creamy
Add sugars, flour and 1-1/2 cups of the scalded milk; slowly pour into saucepan with remaining milk
Cook and stir over medium heat until pudding thickens, about 15-20 minutes
Remove from heat; stir in vanilla and butter
Continue to stir pudding every 10 minutes until cooled
Once cooled add to pie crust
For the topping:
To serve, beat whipping cream, powdered sugar and vanilla to soft peaks
Spread on top of pie and top with chopped pecans
If you have left over blended Raisjn Bran dust on top of pie