Chocolate Caramel Pecan Pie

Name: Chocolate Caramel Pecan Pie
Prep time: 15 min
Cook time: 35 min
Yield: 6
Ingredients: 1 egg; 1 can (300 mL) Original or Low Fat Eagle Brand® Sweetened Condensed Milk Low Fat Sweetened Condensed Milk; 1 cup (250 mL) dark corn syrup; 1/4 tsp (1 mL) maple or vanilla extract; 1 9” / 23 cm frozen pastry shell, unbaked; 1 cup (250 mL) pecan halves; 2 oz (56 g) coarsely chopped semi-sweet chocolate; 3 tbsp (45 mL) caramel sauce

Prep Time 15 mins

Cook Time 35 mins

Serves 6

Difficulty N/A

Ingredients

1 egg
1 can (300 mL) Original or Low Fat Eagle Brand^® Sweetened Condensed Milk
1 cup (250 mL) dark corn syrup
1/4 tsp (1 mL) maple or vanilla extract
1 9” / 23 cm frozen pastry shell, unbaked
1 cup (250 mL) pecan halves
2 oz (56 g) coarsely chopped semi-sweet chocolate
3 tbsp (45 mL) caramel sauce

Low Fat Sweetened Condensed Milk

Directions

Step 1:

Beat egg until frothy; thoroughly blend in Eagle Brand, corn syrup and maple extract.

Step 2:

Pour filling into unbaked pie shell. Top with pecans.

Step 3:

Sprinkle chopped chocolate over pecans. Drizzle top with caramel sauce.

Step 4:

Bake in preheated 425ºF (220ºC) oven 10 minutes; reduce heat to 350ºF (180ºC) and bake 25 minutes longer or until centre is softly set. Do not overbake. Cool before cutting.