It’s time for dessert on our Thanksgiving menu, and I wanted something classic but upgraded…
Dulce de Leche Pecan Pie!! Minus the classic corn syrup, adding a can of slowly caramelized condensed milk. Yes, it's as absurdly sweet and delicious as it sounds. Buttery, tender crust with a crisp, crackling, sugar-coated top, dripping in pecans and a pudding-like dulce de leche filling.
Give thanks — maybe twice!!
Prep time: 25 minutes + 30 minutes refrigeration
Cook time: 3 ½ hours
Dulce de Leche Pecan Pie Filling:
1 (14-ounce) can sweetened condensed milk, label removed
1 (12-ounce) can evaporated milk
1 teaspoon vanilla extract
2 large eggs
½ cup light brown sugar, packed
1 teaspoon kosher salt
2 cups whole pecans, half chopped and half whole
1 ¼ cups all-purpose flour
1 teaspoon kosher salt
10 tablespoons unsalted butter, chilled and diced
1 tablespoon apple cider vinegar
2 to 4 tablespoons ice water
1 large egg plus 1 tablespoon water, whisked
•Place a can of sweetened condensed milk in a large pot and cover with water by a couple of inches. Bring to a simmer and allow to simmer for 2 ½ hours. Carefully remove the can and allow to cool completely. Meanwhile make the pie crust.
•To the bowl of a food processor fitted with the blade attachment, add the flour and salt and pulse to combine. Add the butter and pulse until pea-sized pieces form. Add the vinegar and ice water and slowly pulse to combine until a ball of dough just comes together.
•Remove the pie crust to a piece of plastic wrap and flatten into a round disk. Refrigerate for at least 30 minutes until chilled.
•Roll the pie crust to an 11-inch round and place into a 9-inch pie plate. Trim the edges of the pie crust, fold underneath and crimp using fingers. Place in the refrigerator to chill until filling is ready (at least 30 minutes).
•Preheat the oven to 350ºF. Place a baking sheet in the oven to preheat. When the dulce de leche has cooled completely, place in a large bowl and add the evaporated milk, vanilla, eggs, sugar, salt, and chopped pecans. Whisk until smooth and combined.
•Carefully remove the preheated baking sheet, place the pie plate on top. Pour the filling into the pie crust then top with the whole pecans. Brush the pie crust with egg wash.
•Bake for 40 to 50 minutes or until the center of the pie is slightly jiggles and is just set. Shield the pie crust with foil if it gets too dark. Allow the pie to cool completely and serve.