New Orleans Pecan Praline Pie |
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Prep Time: 180 Minutes Cook Time: 60 Minutes |
Ready In: 240 Minutes Servings: 4 |
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Ingredients:
1 (14 ounce) 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 2 tablespoons butter, melted |
1 1/2 cups pecans, finely chopped |
1 teaspoon vanilla |
1/8 teaspoon salt |
pecan halves (optional) |
Directions:
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.
22. of salt from the recipe.
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