The best Pecan pie I ever made had canned milk in it. People who didn't
care for PP, even loved it! I think it was on the back of a PET milk
can, but misplaced the label I was saving. I search the website with
no luck, so I am thinking I may be wrong about the milk brand/type.
Does anyone know the recipe I am writing about and have it to share?
Thanks so much!

Chey

On 22 Dec 2005 07:17:47 -0800, "cheyjohn" >
wrote:

> The best Pecan pie I ever made had canned milk in it. People who didn't
> care for PP, even loved it! I think it was on the back of a PET milk
> can, but misplaced the label I was saving. I search the website with
> no luck, so I am thinking I may be wrong about the milk brand/type.
> Does anyone know the recipe I am writing about and have it to share?
> Thanks so much!

* Exported from MasterCook *

Libby's Famous Pumpkin Pie

Recipe By :Libby's
Serving Size : 8 Preparation Time :0:12
Categories : pies-crusts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs -- slightly beaten
15 oz canned pumpkin
12 ounces evaporated milk -- undiluted
1 pie crust (9 inch) -- unbaked

MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs
in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir
in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F. oven for 15 minutes. Reduce temperature to
350°F.; bake for 40 to 50 minutes or until knife inserted near center
comes out clean. Cool on wire rack for 2 hours. Serve immediately or
refrigerate.

NOTE:
Do not freeze, as this will cause the crust to separate from the
filling

1 3/4 teaspoons pumpkin pie spice may be substituted for cinnamon,
ginger and cloves; however, the taste will be slightly different.

FOR 2 SHALLOW PIES:
Substitute two 9-inch (2-cup volume) pie shells. Bake in preheated
425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for
20 to 30 minutes or until pies test done.

Source:
"www.verybestbaking.com"
Start to Finish Time:
"0:50"


- - - - - - - - - - - - - - - - - - -

cheyjohn wrote:
>
> The best Pecan pie I ever made had canned milk in it. People who didn't
> care for PP, even loved it! I think it was on the back of a PET milk
> can, but misplaced the label I was saving. I search the website with
> no luck, so I am thinking I may be wrong about the milk brand/type.
> Does anyone know the recipe I am writing about and have it to share?
> Thanks so much!
>
> Chey

The only recipe we have is for an unbaked pecan pie.

1 can sweetened condensed milk (size isn't given)
2 cups chopped pecans
baked pie crust or graham cracker crust

Place unopened can in heavy saucepan with water to completely cover.
Boil for an hour and a half, keeping can covered with boiling water as
needed. Let cool to warm before opening. Mix pecans and boiled milk.
Pour mixture over crust. Chill untl set.

"Damsel in dis Dress" > wrote

> On 22 Dec 2005 07:17:47 -0800, "cheyjohn" >
> wrote:
>
>> The best Pecan pie I ever made had canned milk in it.

> Libby's Famous Pumpkin Pie

(smile) nancy

On Thu, 22 Dec 2005 11:08:00 -0500, "Nancy Young"
> wrote:

> "Damsel in dis Dress" > wrote
>
> > On 22 Dec 2005 07:17:47 -0800, "cheyjohn" >
> > wrote:
> >
> >> The best Pecan pie I ever made had canned milk in it.
>
> > Libby's Famous Pumpkin Pie
>
> (smile) nancy

Yeah, yeah, yeah. LOL!

I'd already figured that out, and am looking through Google so I can
mend my ways. It seems that chocolate pecan pie is made with
sweetened condensed milk, but so far, I haven't found regular pecan
with just evaporated or sweetened condensed milk.

Carol, still looking

CARAMEL PECAN PIE

1 can sweetened condensed milk
1/2 cup brown sugar
Pinch of salt
1/2 cup coarsely chopped pecan nut meats, divided use
1 baked (9-inch) pie shell
Whipped cream (optional)

In top of a double boiler mix together sweetened condensed milk, brown
sugar and salt. Cook over rapidly boiling water until thickened. Stir
often.

Remove from heat. Stir in 1/4 cup pecans. Turn the filling into the
shell. Chill.

Put remaining pecans on top of the pie.

Best when topped with whipped cream. Serve chilled.

Servings: 6 to 8

http://www.recipelink.com/gm/0/74882

Easy Pecan Pie

Ingredients:
1 package(4-serving size)instant vanilla or butterscotch pudding
1 cup light or dark corn syrup
3/4 cup evaporated milk
1 egg, slightly beaten
1 cup chopped pecans
1 unbaked 8-inch pie shell

Directions:
Blend pudding mix with corn syrup. Gradually add evaporated milk and
egg, blending well. Add pecans and pour into pie shell. Bake at 375
degrees until top is firm and crust begins to crack, about 45 to 50
minutes. Cool at least 3 hours before cutting.

Submitted By: Nancy Carol from NE on 2003-08-28


http://www.kountrylife.com/content/rec121.htm

"cheyjohn" > wrote in message
ups.com...
> The best Pecan pie I ever made had canned milk in it. People who
> didn't
> care for PP, even loved it! I think it was on the back of a PET milk
> can, but misplaced the label I was saving. I search the website with
> no luck, so I am thinking I may be wrong about the milk brand/type.
> Does anyone know the recipe I am writing about and have it to share?
> Thanks so much!
>
> Chey
>


http://www.milnotmilk.com/desserts/milnot_pecan_pie.htm


MILNOT PECAN PIE



1 9-inch unbaked pastry shell
1 cup brown sugar
1/4 cup corn syrup
1/4 teaspoon salt
3 eggs, slightly beaten
1 cup MILNOT
1 cup pecans
Blend ingredients in order given, pour into pie shell. Bake at 400° for
10 minutes; lower temperature to 350°, continue baking until browned and
well done, approximately 30 minutes (knife inserted should come out
clean.) Cool and serve.

cheyjohn wrote:

> The best Pecan pie I ever made had canned milk in it. People who
> didn't care for PP, even loved it! I think it was on the back of a
> PET milk can, but misplaced the label I was saving. I search the
> website with no luck, so I am thinking I may be wrong about the milk
> brand/type. Does anyone know the recipe I am writing about and have
> it to share? Thanks so much!


Do you have any more details about the pie? Here are a couple found
through Google:

http://www.cooks.com/rec/doc/0,1937,...234201,00.html

http://www.texascooking.com/recipes/pecancreampie.htm



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

I FOUND IT! Er, well my daughter did! Thank goodness she was snooping
for a recipe! lol Here is the recipe:

Creamy Pecan Pie

3/4 cup sugar 1 1/2 cups pecan pieces**
3 TBLS.All purpose flour 3/4 cup PET evaporated milk
1 cup dark corn syrup 1 TSP vanilla
2 eggs, beaten 1 deep dish frozen pie
crust

1. In medium bowl, combine sugar and flour. Stir in corn syrup.
Whisk in eggs

2. Stir in pecans, evaporated milk and vanilla. Pour into frozen pie
crust.

3. Bake in preheated 350 degree oven on preheated baking sheet for 50
minutes or until firm. Cool on wire rack.

**I am pretty sure that I add more pecans than the recipe calls for.

I am thrilled to share this with you all. Thanks so much for taking the
time to try to help me. I couldn't believe the responses!

Oh, and while I was looking for this recipe online just now, I came
across another I think I will try. Here it is:


Cream Pecan Pie #2

1/3 cup butter 3/4 cup sugar
2 eggs, beaten 1/2 cup dark corn syrup
1/4 teaspoon salt 1 teaspoon vanilla
1 1/4 cup chopped pecans 1 cup sour cream

Directions:

Cream butter and sugar. Add eggs, syrup, salt and vanilla. Mix well.
Stir in pecans and sour cream. Pour into one 9 inch pie crust. Garnish
with whole pecans. Bake at 375 for 45 minutes. Serve cold.




gb wrote:
> "cheyjohn" > wrote in message
> ups.com...
> > The best Pecan pie I ever made had canned milk in it. People who
> > didn't
> > care for PP, even loved it! I think it was on the back of a PET milk
> > can, but misplaced the label I was saving. I search the website with
> > no luck, so I am thinking I may be wrong about the milk brand/type.
> > Does anyone know the recipe I am writing about and have it to share?
> > Thanks so much!
> >
> > Chey
> >
>
>
> http://www.milnotmilk.com/desserts/milnot_pecan_pie.htm
>
>
> MILNOT PECAN PIE
>
>
>
> 1 9-inch unbaked pastry shell
> 1 cup brown sugar
> 1/4 cup corn syrup
> 1/4 teaspoon salt
> 3 eggs, slightly beaten
> 1 cup MILNOT
> 1 cup pecans
> Blend ingredients in order given, pour into pie shell. Bake at 400° for
> 10 minutes; lower temperature to 350°, continue baking until browned and
> well done, approximately 30 minutes (knife inserted should come out
> clean.) Cool and serve.

We must have been posting at the same time. The Pecan Cream Pie
recipe you shared does sound interesting......