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1
Preheat the oven to 400 degrees.
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2
In a 9-inch pie pan, combine the crumbs, pralines and butter together until the mixture is binded together.
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3
Spread and press the mixture evenly on the bottom and sides of the dish to make the crust.
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4
Bake for about 8 to 10 minutes, or until it is brown.
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5
Remove from the oven and cool completely.
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6
For the filling: In a non-reactive sauce pan, combine the milk, sugar, vanilla and syrup over medium heat.
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7
Stir slowly to dissolve the sugar and heat just long enough to scald the milk.
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8
Remove from the heat.
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9
In a mixing bowl, combine the egg yolks with the cornstarch and mix well.
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10
Add 1/4 cup of the milk mixture at a time to the egg mixture, blending in between each addition, until all is combined.
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11
Pour the mixture into a saucepan and over medium heat, stir constantly for 1 to 2 minutes.
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12
Stir until smooth and thick.
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13
Remove from heat and put through a fine sieve to remove any lumps.
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14
Chill the filling in an ice bath until cold.
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15
Fold in the pralines and spread evenly into the pie crust.
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16
Refrigerate for 2 hours or until it sets.
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17
For the whipping cream: Using an electric mixer, whip the cream, sugar and syrup, until stiff peaks form Spread the cream evenly of the top of the pie.
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18
Slice a pie of the pie and place on the plate.
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19
Garnish with the pralines, chocolate sauce, powdered sugar and fresh mint springs.
