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    • 1 cup graham cracker crumbs
    • 3/4 cup pecans (about 3.25-ounce package), ground
    • 6 tablespoons (3/4 stick) unsalted butter, melted
    • 1/8 teaspoon salt
    • 1 can (14 ounces) sweetened condensed milk
    • 1/4 teaspoon salt
    • 3/4 cup heavy cream
    • 2 cups pecans (about 8.5-ounce package), chopped
    • 4 ounces unsweetened chocolate, coarsely chopped
    • 1 teaspoon vanilla
    • 1 tablespoon vegetable oil
    • 1 tablespoon water
    • 1/4 cup packed light-brown sugar
    • 1/2 cup shelled pecan halves
    • Whipped cream (optional)
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    Heat oven to 350 degrees F.
    Mix crumbs, pecans, butter and salt in bowl until combined. Press over bottom and up sides of 9-inch pie plate to make firm crust.
    Bake in 350 degree F oven 10 minutes or until lightly browned. Remove from oven.
    Heat together the condensed milk and salt in heavy-bottomed, medium-size saucepan over medium heat, stirring, until bubbles just start to form around edge of pan and mixture begins to steam.
    Add cream and pecans. Bring to a gentle simmer. Remove from heat. Stir in chocolate until melted. Stir in vanilla. Pour into crust. Let cool on rack to room temperature. Refrigerate 2 to 3 hours or until cold and firm.
    Stir together oil, water and sugar in small saucepan. Bring to a boil. Add pecans; stir to coat. Cook 2 minutes, stirring frequently. Line baking sheet with foil. Pour pecan mixture onto foil. Separate pecans using 2 forks. Let cool. Scatter over pie, and serve with whipped cream, if desired. Makes 12 servings.

    nutrition information

    Per Serving: cal. (kcal) 537, Fat, total (g) 43, chol. (mg) 47, sat. fat (g) 14, carb. (g) 37, fiber (g) 5, pro. (g) 7, sodium (mg) 185, Percent Daily Values are based on a 2,000 calorie diet
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