1 1/2 cup graham cracker crumbs
1/2 cup crumbled pralines, recipe follows
1 stick butter, melted
Filling:
2 1/2 cup milk
3/4 cup sugar
1 teaspoon vanilla
1 tablespoon Steen's Pure Cane Syrup, plus 1 tablespoon for the whipped cream
5 egg yolks
1/2 cup cornstarch
1 cup crumbled pralines
1 cup heavy cream
3 tablespoons sugar
Garnish:
Chocolate sauce in a squeeze bottle
Fresh mint sprigs
Powdered sugar in a shaker

Preheat the oven to 400 degrees. In a 9-inch pie pan, combine the crumbs, pralines
and butter together until the mixture is binded together.
Spread and press the mixture evenly on the bottom and sides of the dish to make the
crust. Bake for about 8 to 10 minutes, or until it is brown.
Remove from the oven and cool completely. For the filling: In a non-reactive sauce pan,
combine the milk, sugar, vanilla and syrup over medium heat. Stir slowly to dissolve the
sugar and heat just long enough to scald the milk. Remove from the heat.

In a mixing bowl, combine the egg yolks with the cornstarch and mix well. Add 1/4 cup
of the milk mixture at a time to the egg mixture, blending in between each addition, until
all is combined. Pour the mixture into a saucepan and over medium heat, stir constantly
for 1 to 2 minutes. Stir until smooth and thick. Remove from heat and put through a fine
sieve to remove any lumps. Chill the filling in an ice bath until cold. Fold in the pralines
and spread evenly into the pie crust. Refrigerate for 2 hours or until it sets.
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. Slice a pie of the pie and
place on the plate.
 Garnish with the pralines, chocolate sauce, powdered sugar and fresh mint sprigs.

Yield: 8 servings

Pralines

1/2 pound light brown sugar
Pinch of salt
1/4 cup plus 2 tablespoons evaporated milk
1 1/2 teaspoons butter
1 cup chopped pecans

Mix sugar, salt, evaporated milk and butter in a heavy-bottomed saucepan. Cook
over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in
pecans and cook over medium heat until mixture reaches the soft ball stage.
(234 to 240 degrees F on a candy thermometer; if you spoon a drop of boiling syrup
into a cup of ice water, it will form a soft ball that flattens easily between your fingers.)
Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by
teaspoonfuls, 1-inch apart onto parchment paper-lined baking sheets; let cool
completely until firmed up. Store in an airtight container.

Yield: about 1 dozen