Butterscotch Praline Pie

Butterscotch pie with a praline layer on the bottom. I used a crust recipe with both butter and Crisco in it, which I love to do with custard pies. Yummy! Served this one at my National Pie Day Party 2013

PRALINE:

½ cup (1 stick) butter

1/3 cup firmly packed brown sugar

½ cup pecans

PIE SHELL:

1 (9-inch) baked pie shell

BUTTERSCOTCH CREME:

2/3 cup firmly packed brown sugar

2 Tablespoons cornstarch

1/8 teaspoon salt

2 cups milk

2 egg yolks

2 Tablespoons butter, softened

2 teaspoons vanilla

For praline mixture: In small saucepan, combine all praline ingredients. Bring to a boil over medium-high heat, stirring constantly. Pour into baked pie shell. Cool until set.

To prepare butterscotch crème: In medium saucepan, combine brown sugar, cornstarch and salt. In small bowl, combine milk and egg yolks; beat well. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, just until thickened and bubbly. Stir in butter and vanilla. Pour over praline mixture in pie shell. Refrigerate at least 4 hours before serving