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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Caramel Pecan Pie Recipe

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This recipe for Caramel Pecan Pie is from CECA Member Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1⅓ cups Eagle Brand sweetened condensed milk
½ cup light brown sugar, firmly packed
pinch of salt
¾ cup coarsely chopped pecans
1 cup heavy cream, whipped (optional)
¼ cup powdered sugar, sifted (optional)
Directions:
Directions:
Combine milk, brown sugar and salt in a pan and cook until thick, stirring constantly. (The original recipe calls to cook in top of double boiler but through the years I have just cooked it in a pan on top of the stove.) Add pecans just before you pour it into the baked pie crust. Sometimes I like to roast the pecans a little before adding.

The recipe also calls for heavy cream and confectioner's sugar to be put on top of the pie. However, the pie is so very rich we do not put the cream on top.
Personal Notes:
Personal Notes:
Our son Blake always wants my caramel pecan pie for his birthday each year. It is VERY RICH!

 

 

 

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