Praline Cream Pie June 2002

[shoyski]

WOW!!

This was fairly easy to put together but I did it in stages during the day yesterday. Because two layers have to cool (separately), I don't think this is a "whip it up for company coming in an hour" type dessert. I will say it's going on the rotation for company if I can plan ahead of time. :)

Someone mentioned, (Peggy C? :confused: ) that another cream pie from this issue "weeped" and this was the case for the Praline Cream Pie. However, that will not stop me from making it again. :D

[KelLeg]

Thanks for the review. This one looks great (actually, all the cream pies do).

[valchemist]

I think it was Leonard (patti) who reviewed the chocolate silk pie. she said the merigue topping weeped.

this praline pie doesn't have a meringue topping...but I guess the cream filling that went on top of the praline didn't quite hold up for you?

what was wrong with it? was it okay at first and then got runny later?

Val

[beacooker]

Wow, the cream pie article has really been a hit, huh? I think about half of the pies in the article have been reviewed now, and I haven't seen any other reviews from the June issue. They are definitely my favorite part of the issue so far - I can't wait to try one (or all) of them!

[shoyski]

My apologies, Patti. I should have gone back and checked instead of guessing.:o

Val, you hit it right on the nose. It was perfect the first night we had it and then subsequent nights there was a pool of liquid in the bottom of the pan. However, when I cut slices from the pie on the second and third nights, the cream layer sat nice and firm on the plate. I'm assuming it was the cream layer that weeped but maybe it was the praline. :confused: Someone else will have to make it and let us know.

[Leonard]

I went back and read the recipe for the Chocolate Silk Pie. I failed to read the ENTIRE page before making this wonderful dessert. It says at the top of the page that the meringue is delicate and will "weep" after some time. To put the meringue on just before serving! Mystery solved!!

[semmens]

We made this last night and thought it was okay, but not special enough to make again.

And actually, I thought it was *too* sweet; perhaps that's the point, but all I could taste was sugar. Also, having recently made several batches of "real" custard from Nigella Lawson's cookbooks, I gotta say the "fake" cornstarch thickened kind just doesn't do it for me anymore.;)

Laura

[claire797]

Another way to keep meringue from weeping is to substitute super-fine sugar for the granulated.