Total Time
55mins
Prep 10 mins
Cook 45 mins

Oooh I can't wait to try this one from Good Taste Magazine!

Ingredients Nutrition

Directions

  1. Preheat oven to 170 degrees celsius. Place the flan case on a baking tray.
  2. Whisk together the condensed milk, sugar, eggs and vanilla in a bowl.
  3. Sprinkle the pie case with the nuts. Pour in the egg mixture.
  4. 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.
  5. Serve warm or at room temperature.

Reviews

(2)
Most Helpful

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).

Chef Buggsy Mate November 20, 2009

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.

Dreamgoddess July 12, 2009

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