-
1
On a lightly floured surface, roll out dough to a 13-inch round, 1/8 inch thick.
-
2
Fit into a 9-inch pie plate.
-
3
Trim dough, leaving a 1-inch overhang.
-
4
Tuck overhang under, flush with rim, and crimp edges.
-
5
Pierce bottom of shell all over with a fork.
-
6
Refrigerate or freeze until firm, about 30 minutes.
-
7
Preheat oven to 375F.
-
8
Line shell with parchment; fill with pie weights or dried beans.
-
9
Bake until edges begin to turn gold, 15 to 18 minutes.
-
10
Remove weights and parchment.
-
11
Bake until crust is golden brown, 12 to 15 minutes more.
-
12
Let cool completely on a rack.
-
13
(Crust can be wrapped in foil and stored up to 1 day at room temperature.)
-
14
Melt butter in a saucepan over medium heat until browned, 8 to 10 minutes.
-
15
Stir in sugar and cook until dissolved, about 5 minutes.
-
16
Slowly pour cream down side of pan, stirring constantly until smooth (caramel will bubble).
-
17
Remove from heat.
-
18
Whisk cornstarch, salt, and milk in a small bowl until smooth.
-
19
Whisk into butter mixture until well combined.
-
20
Cook over medium-high heat, stirring constantly, until mixture is bubbling and thick, about 7 minutes total (about 2 minutes after it comes to a boil).
-
21
Whisk egg yolks in a medium bowl until combined.
-
22
Whisk in milk mixture in a slow, steady stream until completely incorporated.
-
23
Return mixture to saucepan, and cook over medium heat, stirring constantly, just until it returns to a boil, 1 to 2 minutes.
-
24
Pour through a fine sieve into a large bowl, and stir in vanilla.
-
25
Let custard cool, whisking occasionally, 10 minutes.
-
26
Pour custard into piecrust.
-
27
Press plastic wrap directly on surface of custard.
-
28
Refrigerate until filling is completely set, 4 hours (or, wrapped tightly with plastic, up to 1 day).
-
29
Reserve 2 tablespoons crushed praline, and fold remaining praline into whipped cream.
-
30
Spread cream over pie, and sprinkle reserved praline on top.
-
31
Serve immediately.
