Judy Sloan Reich / Sun Sentinel
This dessert from Canyon Southwest Café in Fort Lauderdale is best served at room temperature, but once tasted you may decide any temperature is the perfect one. Serve with your favorite sweetened whipped cream, frozen vanilla yogurt or ice cream, if desired. 1 pound light brown sugar 1 (14-ounce) can sweetened condensed milk 1 stick (4 ounces) unsalted butter 1/2 teaspoon pure vanilla extract 2 large eggs 1 pound toasted and coarse-chopped pecans* 1 (9-inch) prebaked pie crust** 1 Preheat oven to 350 degrees. In a large saucepan over medium-low heat, combine brown sugar, milk, butter and vanilla extract. Cook, stirring often, until sugar dissolves and mixture is smooth (no grains of sugar should remain). 2 Remove from heat and let cool, stirring occasionally, 15 minutes. Whisk in eggs, then stir in toasted nuts. 3 Transfer mixture to prebaked pie crust. It will come to the very top of the crust. Place a baking sheet on center shelf of oven and carefully place pie on top of sheet. Bake 20 to 25 minutes, or until top of the pie is golden brown and firm. Remove from oven and let cool at least an hour or to room temperature before cutting and serving. Makes 12 servings. Per serving: 651 calories, 57% calories from fat, 41 g total fat, 10 g saturated fat, 68 mg cholesterol, 67 g carbohydrates, 8 g protein, 104 mg sodium, 4 g fiber *To toast pecans: Spread on a baking sheet in one layer. Preheat oven to 350 degrees and bake 8 to 10 minutes, or until fragrant and beginning to take on color. Cool completely. ** We used a Pillsbury ready-made pie crust found in the refrigerator section of the supermarket and followed package directions for baking it blind (empty). If you make your own crust, preheat oven to 425 degrees. Prick crust all over or line it with foil and fill it with pie weights or dry beans and bake 8 to 10 minutes or until just beginning to turn brown. You don't want to overbake it.
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