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ISO: Pecan Pie with sweetened condensed milk

Last post Nov 19, 2007 11:37 PM by Deonia . 8 replies.


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  • ISO: Pecan Pie with sweetened condensed milk
    My in-laws spent some time in the South and remember having a baked pecan pie made with sweetened condensed milk. I tried the search but became overwhelmed with the number of recipes to filter through.
    Does anyone have a recipe to share?
    Thanks in advance for your help.
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  • RE: ISO: Pecan Pie with sweetened condensed milk

    Posted by: janenail Posted on: 8/8/2004 6:07:14 PM
    #R4174325

    I found this recipe in Paula's "Just Desserts" cookbook. Could this be the one you are looking for?

    Sin-Sational Pie

    2 unbaked deep-dish 9-inch pie shells
    1 8-oz pkg cream cheese, softened
    1 14-oz. can sweetened condensed milk
    1 16-oz. container whipped topping
    1/2 stick butter
    1 7-oz can sweetened coconut
    1 cup chopped pecans
    1 12-oz. jar caramel ice cream topping

    Bake pie shells according to the package directions. In a bowl, beat together cream cheese and condensed milk with a handheld electric mixer until smooth. Fold in whipped topping. Melt butter in skillet, add coconut and pecans and toast until golden brown, stirring constantly. Heat caramel topping in microwave until pouring consistency. In cooled pie shell, layer in this order: cream cheese mixture, coconut pecan mixture, then caramel topping drizzled on for final layer.

    Jane

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  • RE: ISO: Pecan Pie with sweetened condensed milk
    I tried;

    www.eaglebrand.com

    no luck. there are a couple recipes you might want to check out tho..
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  • RE: ISO: Pecan Pie with sweetened condensed milk

    RE: praline pecan pie
    Posted by: groucho_CT_67_f Posted on: 6/8/2003 6:46:31 PM
    #R1657932

    NEW ORLEANS PECAN PRALINE PIE

    1 (14.00 ounces) can sweetened condensed milk
    1 9" unbaked pie shell
    3 eggs, slightly beaten
    1 cup light corn syrup
    1 cup sugar
    2 tablespoons margarine or butter, melted
    1 1/2 cups pecan, finely chopped
    1 teaspoon vanilla
    1/8 teaspoon salt
    pecan halves (optional)

    1.Fill a large heavy duty pot with water and bring water to a boil.
    2.Remove paper label from condensed milk can.
    3.Immerse the unopened condensed milk can into the boiling water.
    4.Reduce heat to medium and cover pot with lid.
    5.Cook for 3 hours.
    6.Occasionally check pot to make sure it doesn't boil dry.
    7.Remove can from water with tongs.
    8.Place in freezer for one hour, to cool.
    9.Combine slightly beaten eggs with syrup, sugar, margarine, vanilla and salt.
    10.Mix well.
    11.Add chopped pecans and mix well, again.
    12. Pour pecan pie mixture into unbaked pie shell.
    13.Bake @ 350 degrees for 50-55 minutes.
    14.Filling is done when knife inserted near the center comes out clean.
    15.When done, remove pie from oven and let cool for 1 hour.
    16.Open cooled condensed milk can.
    17.Empty contents into small bowl and stir well.
    18.Pour the carmelized milk onto the top of the pecan pie and spread over the pie.
    19.Garnish with pecan halves (optional).
    20.Serve with whipped topping (optional).
    21.(note) if salted pecans are used, omit the 1/8 tsp.of salt from the recipe.

    From RecipeZaar.com


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  • RE: ISO: Pecan Pie with sweetened condensed milk
    Picture & recipe at:http://www.eaglebrand.ca/recipepage.asp?rid=1068

    Perfect Pecan Pie

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

    Beat egg until frothy; thoroughly blend in Eagle Brand, corn syrup and maple extract.
    Pour filling into unbaked pie shell. Top with pecans.
    Bake in preheated 425ºF (220ºC) oven 10 minutes; reduce heat to 350°F (180°C) and bake 25 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.
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  • RE: ISO: Pecan Pie with sweetened condensed milk
    How to caramelize Eagle Brand®.

    Eagle Brand® transforms into a very decadent, rich caramel-flavoured milk after a process called "caramelizing". Try one of the methods listed below for perfect results, and remember… never heat an unopened can.

    Oven method:
    Preheat oven to 425°F (220°C). Pour Eagle Brand® into 8 or 9-inch (20 or 23 cm) pie plate. Cover with foil; place in larger shallow pan. Fill outer pan with hot water. Bake 1-1 1/2 hours* or until thick and light caramel-coloured. Remove foil. Cool and chill. Refrigerate leftovers. *Check water level in pan during baking time and refill if necessary.

    Stovetop method:
    Pour Eagle Brand® into top of double boiler; cover. Place over boiling water. Over low heat, simmer 1-1 1/2 hours or until thick and light caramel-coloured. Beat until smooth, if desired. Cool and chill. Refrigerate leftovers.

    Microwave method:
    Pour Eagle Brand® into 8 cup (2 L) glass measure. Cook, uncovered, at Medium (50%) 4 minutes, stirring after 2 minutes. Reduce power to Medium Low (30%) and cook, uncovered, 12 to 16 minutes or until thick and light caramel-coloured; stir briskly every 2 minutes until smooth. Cool and chill. Refrigerate leftovers.
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  • RE: ISO: Pecan Pie with sweetened condensed milk
    Thank you for your replies. Now I have to decide which one to try.
    Thanks again.
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  • RE: ISO: Pecan Pie with sweetened condensed milk

    Can't wait to see your review - whichever recipe you choose.

    Vicki - dutchmom4


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  • RE: ISO: Pecan Pie with sweetened condensed milk
    Stirstick, I dont have one with condensed milk, but, I do have the one i always make. I've tried a lot of different pecan pie recipes over the years and this is the only one i ever use any more. I think i't's the best pecan pie going. It's been a couple of years since i made them, but i think this is for two pies.

    Deep South Pecan Pie

    1 box brown sugar
    6 eggs
    6 tablespoons flour
    6 tablespoons milk
    1/2 tablespoon vanilla
    3/4 stick butter
    1 cup pecans, chopped or whole

    Mix brown sugar and flour together well. Add eggs, milk, vanilla, butter and pecans and pour into unbaked pie crusts.
    Bake at 350 degrees F. for an hour or until when a knife inserted in middle of pie comes out clean.
    Bon Appetit` from the Ocasional Cook, A Cook for all Occasions!
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