Recipe: Priceless Pecan Pie, Easy Pecan Pie for LE McCombs

I found these two recipes on the internet so have tried neither one. They both have evaporated milk in them so I hope that one of them is what you are looking for.

Priceless Pecan Pie
Yields 1 (9 inch) deep dish pie.

1 (9 inch) deep dish pie crust
1 (8 ounce) package cream cheese, softened
1/3 cup white sugar
1 teaspoon vanilla extract
1 cup chopped pecans
3 eggs, beaten
1/4 cup white sugar
1 cup light corn syrup
1/2 cup evaporated milk
1 teaspoon vanilla extract

Preheat oven to 375 degrees F (190 degrees C).

In a medium mixing bowl, blend together cream cheese, 1/3 cup sugar, and 1 teaspoon vanilla. When mixture is smooth, spread into bottom of pastry shell. Sprinkle cream cheese layer with chopped pecans.

In another medium mixing bowl, combine eggs, 1/4 cup sugar, corn syrup, evaporated milk, and 1 teaspoon vanilla extract. Whisk until mixture is smooth. Pour mixture over pecan layer.

Bake in preheated oven for 35 to 40 minutes, until set in center.

EASY PECAN PIE

1 (3 1/4 oz.) pkg. vanilla pudding mix
1 cup corn syrup, light or dark
3/4 cup evaporated milk, skim or whole
1 egg
2 c. pecans
1 unbaked pie shell

Blend pudding mix with syrup. Beat together milk and egg, gradually stirring into pudding mix. Stir in chopped pecans and pour into pie shell. Bake at 325 degrees for about 40 minutes or until set. Cool before serving.