• Prep Time 25 minutes
  • Baking Time 55 minutes
  • Makes 10 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Pastry
  • 2 cups Robin Hood® Original All Purpose Flour
  • 1 tsp salt
  • 3/4 cup vegetable shortening, chilled
  • 4-8 tbsp ice water
  • Filling
  • 3 eggs, beaten
  • 2 tbsp Robin Hood® Original All Purpose Flour
  • 1 cup dark corn syrup
  • 1 tsp vanilla
  • 1 can Eagle Brand® Dulce de Leche Caramel Flavoured Sauce, or original
  • 2 cups pecans
  • Chocolate Drizzle
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup Carnation® Evaporated Milk, any type

Serving Size: 10 servings


Serving Size: 10 servings

  • Pastry
  • Combine flour and salt in large bowl. Cut in shortening with pastry blender or two knives or forks until mixture resembles coarse meal. Sprinkle with half the amount of water, stir with a fork and continue adding water until mixture holds together. Turn out onto well-floured board. Roll dough into 10 1/2” circle. Fit pastry into 9” cake pan. Flute edges and trim if necessary. Cover with plastic wrap and refrigerate while preparing filling.
  • Preheat oven to 425°F (220°C).
  • Filling
  • Combine first 5 ingredients in medium bowl. Stir in pecans. Pour into prepared pie shell. Place on baking sheet. Bake in preheated oven 10 minutes, reduce oven temperature to 350°F (175°C) and continue baking another 40 -45 minutes or until set in the middle. Cool on wire rack. Serve at room temperature.
  • Chocolate Drizzle
  • Combine ingredients in microwave proof bowl. Microwave on high. Let sit 1 minute, then stir to melt chocolate. Drizzle over cooled pie. Serve.


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