Caramel Pecan Pie

Peggy Ginn, F.H.S.

  • 1 baked 9 inch pastry pie shell, cooled
  • 1 1/3 cup (15 oz) can Eagle Brand® sweetened condensed milk
  • 1/2 cup light brown sugar, firmly packed
  • Pinch of salt
  • 1 cup coarsely chopped pecans
  • 1 cup Borden’s® heavy cream
  • 1/4 confectioners sugar
  • Toasted coconut
  1. In top of double boiler, mix Eagle Brand sweetened condensed milk, brown sugar and salt.
  2. Cook over rapidly boiling water, stirring often, until thickened. Remove from heat.
  3. Stir in half the nutmeats. Turn filling into pie shell. Sprinkle remaining nutmeats on filling. Cool to room temperature.
  4. In small mixing bowl, whip cream until stiff. Fold in confectioners sugar. Pile on top of filling. Garnish with coconut. Chill.

Makes a 9 inch pie.

Makes 7-8 servings.

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