Perfect Pecan Pie
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 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.
Notes: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.