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Perfect Pecan Pie

Perfect Pecan Pie Recipe

Here comes the perfect pecan pie experience… smooth, silky and lusciously sweet.

Prep Time: 10 minutes plus baking time
Preheat To: 425ºF (220ºC)
Serving: 6-8 portions


1 egg
1 can (300 mL) Eagle Brand® Regular or Low Fat sweetened condensed milk
1 cup (250 mL) dark corn syrup
1/4 tsp (1 mL) maple extract
1 ( 9"/23 cm) frozen pastry shell, unbaked
1 cup (250 mL) pecan halves


1.  Beat egg until frothy; thoroughly blend in sweetened condensed milk, corn syrup and maple extract.
2.  Pour filling into unbaked pie shell. Top with pecans.
3.  Bake in preheated 425ºF (220ºC) oven 10 minutes; reduce heat to 350°F (180°C) and bake 40 minutes longer or until centre is softly set. Do not overbake. Cool before cutting.


Walnut pie Substitute walnut halves or pieces for pecans. Maple syrup Pie Substitute equal amount maple syrup for corn syrup; omit maple extract. Chocolate Pecan Pie With Caramel Swirl Make pie as instructed above. Sprinkle 2 oz (60 g) coarsely chopped semisweet chocolate over pecans. Drizzle top with 3 tbsp (45 mL) of caramel sauce. Bake as instructed. This variation works just as well with vanilla extract instead of maple.

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