Considering the modest redundancy in the recipe title (praline is a caramel), we think this is a case of a doe-eyed cookbook writer waxing poetic about plain old heavy cream, which you should be able to find at your grocery store. If not, use heavy whipping cream or just whipping cream. The pie does sound good….
How do I determine how much orange oil to use in place of grated orange peel? What would the ratio be?