Caramel Pecan Pie
"Oooh I can't wait to try this one from Good Taste Magazine!"
- Ready In:
- 55mins
- Ingredients:
- 6
- Serves:
-
6-8
ingredients
- 1 sweet pie crust
- 1 (395 g) sweetened condensed milk
- 60 g brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 100 g pecans, finely chopped
directions
- Preheat oven to 170 degrees celsius. Place the flan case on a baking tray.
- Whisk together the condensed milk, sugar, eggs and vanilla in a bowl.
- Sprinkle the pie case with the nuts. Pour in the egg mixture.
- Bake for 30-35 minutes, covering with foil if necessary to prevent over browning, until filling is set and golden. Set aside for 10 minutes or until firm.
- Serve warm or at room temperature.
Questions & Replies
-
So i made the pie yesterday, but the filling didnt set. Am i meant to refridgerate it after cooking? And what kind of consistency am i meant to have after baking?
Reviews
-
YEA, I get to rate this first. Now, I have to tell you I chose this recipe because my DH LOVES pecan pie. I think the only reason he had us move from New England to the South is so that I could learn how to make a good pecan pie. I'm no Southerner, and I still can not make a true Southern style pecan pie. However Chickee's recipe is fool proof and very tasty. The filling is quite different as it has a filling more like an egg custard. Also, I found that it wasn't quite as rich as a traditional pecan pie. That is a plus for me as I find most pecan pies overly sweet and too rich. This is one pie I enjoyed too. Thanks for posting this very tasty recipe Chickee. Made and reviewed for the 26th AUS/NZ Recipe Swap. Note: Had to up this from 4 stars to 5 and would give it more if I could! (I think my sweetened condensed milk was past its prime the first time I made this). -
This had quite different texture than the traditional pecan pies we're used to having, but it was very good. It baked up beautifully and was a perfect dessert to serve along with grilled ribs. Made for A/NZ recipe swap.
RECIPE SUBMITTED BY
I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse.
I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake.
My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
