American Pie Council

2018 Amateur Entry

 

Fall in Vermont Maple Praline Pie

Crust
16 coarsely broken vanilla sandwich cookies
1/4 c. toasted pecans
Pinch of cinnamon
1 tbsp. butter
2 tsp. milk

Pre-heat oven to 325 degrees F.
Lightly grease pie pan.
Microwave butter on low until melted.
Pulse cookies and pecans in food processor until the consistency of fine crumbs.
Add cinnamon, milk and butter and mix well.
Press into 8-inch pie tin or plate (bottom and sides)
Refrigerate for 5 - 10 minutes.
Bake for 8-10 minutes.
Set aside to cool.

Filling - Layer 1
8 oz. cream cheese (softened)
8 oz. butter (softened)
1 c. powdered sugar
1 tbsp. vanilla extract
1 package Cool Whip
2 tbsp. maple praline compound

Beat the cream cheese, extract and powdered sugar until light and fluffy using an electric mixer.
Fold in the cool whip and caramel compound mixing until smooth.
Fill pie with filling.

Filling - Layer 2
2 cans Comstock Apple
1/2 c. Crumbled pecan praline

Separate apples from liquid for both cans of pie filling.
Mix apples and praline crumble together
Layer apples on top of cream filling in pie base.

Topping and Garnish
2 c. heavy whipping cream
2 tsp. unflavored gelatin
2 tbsp + 1 tsp. cold water
4 tbsp. white sugar
1/2 tsp. vanilla extract

Combine gelatin and cold water (2 Tbsp) in a microwave safe container. Allow to sit for one minute, microwave on high for 15 seconds and allow to cool (not long enough to set).
Begin whipping cream in mixer, add gelatin, sugar, vanilla, rum extract and remaining water. Whip until soft peaks are formed.
Pipe whipped topping on pie.
Garnish pie.