Baking the perfect pie just got easier with these 21 delicious Eagle Brand pie recipes! Whether you’re craving a classic chocolate silk or a festive pumpkin delight, our roundup has something to sweeten every occasion. Perfect for home cooks looking to impress with minimal fuss, these recipes promise creamy, dreamy results every time. Dive in and discover your next show-stopping dessert!
Eagle Brand Chocolate Pie
Elegance meets indulgence in this Eagle Brand Chocolate Pie, a dessert that combines the rich, velvety texture of premium chocolate with the creamy sweetness of Eagle Brand milk, creating a symphony of flavors that dance on the palate.
Ingredients
- 1 9-inch pre-baked pie crust, homemade or store-bought
- 1 14-ounce can Eagle Brand Sweetened Condensed Milk
- 3 ounces high-quality semi-sweet chocolate, finely chopped
- 2 tablespoons unsalted butter, cubed
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine sea salt
- 1 cup heavy cream, chilled
- 2 tablespoons confectioners’ sugar
- 1/4 cup cocoa powder, for dusting
Instructions
- In a medium saucepan over low heat, combine the Eagle Brand Sweetened Condensed Milk, chopped semi-sweet chocolate, and cubed unsalted butter. Stir continuously until the chocolate and butter are completely melted and the mixture is smooth, about 5 minutes.
- Remove the saucepan from the heat and stir in the pure vanilla extract and fine sea salt until fully incorporated. Allow the mixture to cool slightly, about 10 minutes, stirring occasionally to prevent a skin from forming.
- Pour the chocolate mixture into the pre-baked pie crust, spreading it evenly with a spatula. Refrigerate the pie for at least 4 hours, or until the filling is set and firm to the touch.
- In a large mixing bowl, whip the chilled heavy cream and confectioners’ sugar on medium-high speed until stiff peaks form, about 3 minutes. Be careful not to over-whip, as the cream can become grainy.
- Spread the whipped cream over the chilled chocolate filling, creating decorative peaks with the back of a spoon. Lightly dust the top with cocoa powder for an elegant finish.
Outstanding in its simplicity, this Eagle Brand Chocolate Pie offers a luxuriously smooth filling contrasted by the light, airy whipped cream topping. Serve chilled, with a drizzle of raspberry coulis for a touch of acidity that cuts through the sweetness, or alongside a scoop of vanilla bean ice cream for an extra decadent treat.
Eagle Brand Lemon Pie
Kickstarting our culinary journey today, we delve into the creation of a dessert that marries simplicity with sublime flavors—a pie that’s as refreshing as a summer breeze, yet rich enough to satisfy the most discerning sweet tooth.
Ingredients
- 1 9-inch pre-baked pie crust, chilled
- 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
- 3 large pasture-raised eggs, lightly beaten
- 1/2 cup freshly squeezed lemon juice
- 1 tbsp finely grated lemon zest
- 1/4 tsp pure vanilla extract
- 1 cup heavy cream, chilled
- 2 tbsp confectioners’ sugar
Instructions
- Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking.
- In a medium bowl, whisk together the Eagle Brand Sweetened Condensed Milk, lightly beaten eggs, freshly squeezed lemon juice, lemon zest, and vanilla extract until the mixture is smooth and homogenous.
- Pour the filling into the chilled pre-baked pie crust, ensuring an even distribution for a uniform bake.
- Bake in the preheated oven for 15-20 minutes, or until the filling is set but still slightly wobbly in the center. Tip: The pie will continue to set as it cools, so avoid overbaking.
- Remove the pie from the oven and allow it to cool to room temperature on a wire rack, then refrigerate for at least 4 hours, or until thoroughly chilled. Tip: Covering the pie with plastic wrap directly on the surface can prevent a skin from forming.
- Just before serving, whip the chilled heavy cream with confectioners’ sugar until soft peaks form. Tip: For best results, ensure both the cream and the bowl are cold before whipping.
- Spread or pipe the whipped cream over the chilled pie, creating decorative peaks for an elegant finish.
With its velvety smooth filling and a bright, citrusy punch, this Eagle Brand Lemon Pie is a testament to the beauty of balance in desserts. Serve it garnished with thin lemon slices or a sprinkle of zest for an extra touch of sophistication.
Eagle Brand Coconut Pie
Unveiling the secrets to a dessert that marries simplicity with indulgence, this Eagle Brand Coconut Pie is a testament to the timeless allure of coconut. Its creamy, velvety filling nestled in a flaky crust promises a slice of paradise with every bite.
Ingredients
- 1 9-inch unbaked pie crust, chilled
- 1 14-ounce can Eagle Brand Sweetened Condensed Milk
- 3 pasture-raised eggs, lightly beaten
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1 1/2 cups unsweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking.
- In a large mixing bowl, combine the Eagle Brand Sweetened Condensed Milk, lightly beaten eggs, granulated sugar, melted butter, and vanilla extract. Whisk until the mixture is smooth and homogenous.
- Gently fold in the unsweetened shredded coconut until evenly distributed throughout the mixture.
- Pour the filling into the chilled unbaked pie crust, spreading it evenly with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until the filling is set and the top is a golden brown. A toothpick inserted into the center should come out clean.
- Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling firm up properly.
With its lusciously creamy texture and the delicate crunch of toasted coconut, this pie is a celebration of contrasts. Serve it chilled with a drizzle of caramel sauce for an extra layer of decadence.
Eagle Brand Banana Cream Pie
Brimming with creamy decadence and the lush sweetness of ripe bananas, this Eagle Brand Banana Cream Pie is a testament to the art of dessert making. Its velvety filling and crisp, buttery crust come together in a symphony of textures and flavors that are sure to captivate.
Ingredients
- 1 9-inch pie crust, pre-baked and cooled
- 1 14-ounce can Eagle Brand Sweetened Condensed Milk
- 1 1/2 cups ice-cold water
- 1 3.4-ounce package instant vanilla pudding mix
- 2 cups heavy whipping cream, chilled
- 3 medium ripe bananas, sliced into 1/4-inch rounds
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon fine sea salt
Instructions
- In a large mixing bowl, combine the Eagle Brand Sweetened Condensed Milk and ice-cold water, whisking until fully incorporated.
- Add the instant vanilla pudding mix to the bowl, and whisk vigorously for 2 minutes, ensuring no lumps remain. Let the mixture stand for 5 minutes to thicken.
- In a separate bowl, whip the heavy whipping cream, vanilla extract, and fine sea salt on high speed until stiff peaks form, about 3 minutes.
- Gently fold the whipped cream into the pudding mixture until just combined, being careful not to deflate the cream.
- Arrange a single layer of banana slices on the bottom of the pre-baked pie crust, covering the entire surface.
- Pour the filling over the bananas, smoothing the top with a spatula. Chill the pie in the refrigerator for at least 4 hours, or until set.
- Before serving, garnish with additional banana slices and a dollop of whipped cream, if desired.
Delightfully creamy with a hint of vanilla and the fresh, fruity burst of bananas, this pie is a dreamy finale to any meal. For an extra touch of elegance, drizzle with caramel sauce or sprinkle with toasted coconut flakes before serving.
Eagle Brand Key Lime Pie
Lusciously tart yet sweet, this Eagle Brand Key Lime Pie is a sublime dessert that marries the vibrant zest of key limes with the creamy richness of condensed milk, all nestled in a buttery graham cracker crust. Perfect for summer gatherings or as a refreshing end to any meal, its bright flavors and velvety texture are sure to captivate.
Ingredients
- 1 1/2 cups finely ground graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tbsp unsalted butter, melted and slightly cooled
- 3 large pasture-raised eggs, lightly beaten
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup key lime juice, freshly squeezed
- 1 tbsp key lime zest
- 1 cup heavy cream, chilled
- 2 tbsp confectioners’ sugar
Instructions
- Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the crust.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Tip: Press the mixture firmly into the pie plate to prevent crumbling.
- Transfer the mixture to a 9-inch pie plate, pressing it evenly onto the bottom and up the sides. Bake for 10 minutes, then set aside to cool completely.
- In a large bowl, whisk together the lightly beaten eggs, sweetened condensed milk, key lime juice, and zest until smooth. Tip: For a smoother filling, strain the mixture to remove any zest or egg bits.
- Pour the filling into the cooled crust and bake for 15 minutes, or until the filling is set but still slightly jiggly in the center.
- Remove the pie from the oven and let it cool to room temperature, then refrigerate for at least 4 hours, or overnight, to fully set.
- Before serving, whip the chilled heavy cream with confectioners’ sugar until stiff peaks form. Tip: For best results, ensure both the cream and bowl are cold before whipping.
- Spread or pipe the whipped cream over the chilled pie and garnish with additional lime zest if desired.
Exquisitely balanced, this pie offers a creamy, tangy filling contrasted by the crisp, sweet crust. Serve it chilled with a drizzle of lime syrup or alongside fresh berries for an extra touch of elegance.
Eagle Brand Peanut Butter Pie
This luscious Eagle Brand Peanut Butter Pie is a decadent dessert that combines the rich, creamy texture of peanut butter with the smooth sweetness of Eagle Brand milk, all nestled in a crisp, buttery crust. The perfect balance of flavors and textures makes it an irresistible treat for any occasion.
Ingredients
- 1 1/2 cups graham cracker crumbs, finely ground
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted and slightly cooled
- 1 cup creamy peanut butter, preferably all-natural
- 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
- 1 tsp pure vanilla extract
- 1 cup heavy cream, chilled
- 2 tbsp confectioners’ sugar
- 1/4 cup roasted peanuts, roughly chopped for garnish
Instructions
- Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate, ensuring an even layer. Bake for 10 minutes, then set aside to cool completely.
- In a large mixing bowl, whisk together the peanut butter, Eagle Brand Sweetened Condensed Milk, and vanilla extract until smooth and fully incorporated.
- In a separate bowl, whip the heavy cream and confectioners’ sugar to stiff peaks, being careful not to overbeat.
- Gently fold the whipped cream into the peanut butter mixture in two additions, maintaining as much air as possible for a light, fluffy filling.
- Pour the filling into the cooled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or until set.
- Before serving, garnish with chopped roasted peanuts for added crunch and visual appeal.
Unbelievably creamy and rich, this pie offers a delightful contrast between the smooth filling and the crunchy crust. Serve it chilled with a drizzle of chocolate sauce or a dollop of whipped cream for an extra indulgent touch.
Eagle Brand Strawberry Pie
Captivating the essence of summer, this Eagle Brand Strawberry Pie combines the lush sweetness of ripe strawberries with the creamy richness of Eagle Brand milk, all nestled in a flaky, buttery crust. It’s a dessert that promises to dazzle at any gathering, offering a perfect balance of flavors and textures.
Ingredients
- 1 9-inch pre-baked pie crust, golden and flaky
- 1 cup Eagle Brand Sweetened Condensed Milk
- 1/2 cup freshly squeezed lemon juice, strained
- 1 teaspoon pure vanilla extract
- 2 cups fresh strawberries, hulled and thinly sliced
- 1 cup heavy whipping cream, chilled
- 2 tablespoons granulated sugar
- 1/4 teaspoon fine sea salt
Instructions
- In a large mixing bowl, whisk together the Eagle Brand Sweetened Condensed Milk, freshly squeezed lemon juice, and pure vanilla extract until the mixture thickens slightly, about 2 minutes.
- Gently fold in the thinly sliced strawberries, ensuring each piece is evenly coated with the creamy mixture.
- Pour the strawberry mixture into the pre-baked pie crust, spreading it evenly with a spatula.
- In a separate bowl, whip the chilled heavy whipping cream with granulated sugar and fine sea salt until stiff peaks form, about 3 minutes.
- Spread the whipped cream over the strawberry filling, creating decorative peaks with the back of a spoon.
- Chill the pie in the refrigerator for at least 4 hours, or until set, to allow the flavors to meld beautifully.
Kaleidoscopic in its presentation, this pie offers a symphony of textures from the creamy filling to the crisp crust. Serve it garnished with whole strawberries for a touch of elegance, or drizzle with a balsamic reduction for an unexpected twist.
Eagle Brand Pumpkin Pie
Elegance meets tradition in this Eagle Brand Pumpkin Pie, a dessert that encapsulates the essence of autumn with its rich, velvety texture and harmonious blend of spices. Each slice offers a comforting embrace, perfect for gatherings that call for a touch of sophistication.
Ingredients
- 1 1/2 cups pure pumpkin puree
- 1 cup Eagle Brand Sweetened Condensed Milk
- 2 pasture-raised eggs, lightly beaten
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp fine sea salt
- 1 unbaked 9-inch pie crust, chilled
Instructions
- Preheat your oven to 425°F (220°C) to ensure a perfectly crisp crust.
- In a large mixing bowl, whisk together the pumpkin puree and Eagle Brand Sweetened Condensed Milk until smooth.
- Gently fold in the lightly beaten eggs, ensuring the mixture remains homogenous.
- Incorporate the cinnamon, ginger, nutmeg, and fine sea salt, blending until the spices are evenly distributed throughout the filling.
- Pour the filling into the chilled pie crust, using a spatula to smooth the top for an even bake.
- Bake at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until a knife inserted near the center comes out clean.
- Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set properly.
Golden and inviting, this pie boasts a silky filling that contrasts beautifully with the flaky crust. Serve it with a dollop of whipped cream infused with vanilla bean for an extra layer of flavor.
Eagle Brand Apple Pie
Perfectly balancing the richness of Eagle Brand milk with the tartness of hand-picked apples, this pie is a testament to the timeless allure of classic American desserts. Each slice offers a harmonious blend of creamy sweetness and spiced fruit, encased in a flaky, buttery crust that whispers of autumn.
Ingredients
- 2 cups all-purpose flour, sifted
- 1 teaspoon sea salt
- 2/3 cup unsalted butter, chilled and cubed
- 4-6 tablespoons ice water
- 6 cups Granny Smith apples, peeled, cored, and thinly sliced
- 1 cup Eagle Brand sweetened condensed milk
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- 1 egg yolk, lightly beaten with 1 tablespoon water (for egg wash)
Instructions
- In a large mixing bowl, combine the sifted flour and sea salt. Add the chilled, cubed butter and use a pastry cutter to blend until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, stirring until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
- Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat the oven to 375°F (190°C). In another bowl, toss the apple slices with lemon juice, Eagle Brand milk, sugar, cinnamon, and nutmeg until evenly coated.
- Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trimming any excess.
- Pour the apple mixture into the crust, spreading evenly. Roll out the second dough disc and place over the filling. Seal and crimp the edges, then cut slits in the top for ventilation.
- Brush the top crust with the egg wash. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
- Allow the pie to cool on a wire rack for at least 2 hours before serving. Tip: This resting period lets the filling set for cleaner slices.
Heavenly when served warm, the Eagle Brand Apple Pie boasts a velvety filling that contrasts beautifully with its crisp, golden crust. For an extra touch of indulgence, pair each slice with a scoop of vanilla bean ice cream or a drizzle of caramel sauce.
Eagle Brand Cherry Pie
Venturing into the realm of classic desserts, this Eagle Brand Cherry Pie marries the lush, tart sweetness of cherries with the rich, velvety texture of Eagle Brand milk, creating a symphony of flavors that dance on the palate.
Ingredients
- 2 cups all-purpose flour, sifted
- 1 teaspoon kosher salt
- 2/3 cup unsalted butter, chilled and diced
- 4-6 tablespoons ice water
- 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
- 3 cups fresh cherries, pitted and halved
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1 large egg, lightly beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions
- In a large mixing bowl, whisk together the sifted all-purpose flour and kosher salt until well combined.
- Add the chilled, diced unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
- Divide the dough into two equal parts, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour to chill.
- Preheat your oven to 375°F (190°C) and position a rack in the center.
- On a lightly floured surface, roll out one disc of dough to fit a 9-inch pie dish. Transfer the dough to the dish, trimming any excess.
- In a separate bowl, combine the Eagle Brand Sweetened Condensed Milk, fresh cherries, lemon juice, vanilla extract, and almond extract. Stir gently to mix.
- Pour the cherry mixture into the prepared pie crust.
- Roll out the second disc of dough and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top to vent.
- Brush the top of the pie with the lightly beaten egg and sprinkle with granulated sugar.
- Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Place a baking sheet on the rack below to catch any drips.
- Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set. Tip: For an extra touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Zesty and vibrant, this Eagle Brand Cherry Pie boasts a flaky, buttery crust that encases a lusciously thick cherry filling, offering a perfect balance of sweetness and tartness. For an elegant presentation, garnish each slice with a fresh cherry and a dusting of powdered sugar.
Eagle Brand Blueberry Pie
Perfectly balancing the tartness of fresh blueberries with the creamy sweetness of Eagle Brand milk, this pie is a sublime dessert that promises to delight the senses and elevate any dining occasion.
Ingredients
- 2 cups fresh blueberries, rinsed and dried
- 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
- 1/4 cup freshly squeezed lemon juice
- 1 tsp pure vanilla extract
- 1 9-inch pre-baked pie crust, cooled
- 1 cup heavy cream, chilled
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
Instructions
- In a large mixing bowl, gently fold the blueberries into the Eagle Brand Sweetened Condensed Milk until evenly coated.
- Add the freshly squeezed lemon juice and pure vanilla extract to the blueberry mixture, stirring gently to combine without crushing the berries.
- Pour the mixture into the pre-baked 9-inch pie crust, spreading evenly with a spatula.
- In a separate bowl, whip the chilled heavy cream with granulated sugar until stiff peaks form, about 3 minutes on high speed.
- Spread the whipped cream over the blueberry filling, creating decorative peaks with the back of a spoon.
- Lightly dust the top with ground cinnamon for a warm, aromatic finish.
- Chill the pie in the refrigerator for at least 4 hours, or until set, to allow the flavors to meld beautifully.
The Eagle Brand Blueberry Pie emerges with a luscious, velvety filling contrasted by the crispness of the pie crust, offering a symphony of textures. Serve chilled, garnished with a few fresh blueberries and a sprig of mint for an elegant presentation.
Eagle Brand Peach Pie
Just imagine the perfect harmony of sweet, juicy peaches and rich, creamy Eagle Brand milk coming together in a flaky, buttery crust. This Eagle Brand Peach Pie is a testament to summer’s bounty, offering a decadent yet refreshing dessert that’s sure to impress at any gathering.
Ingredients
- 2 cups all-purpose flour, sifted
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
- 4 cups fresh peaches, peeled and sliced
- 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 egg, pasture-raised and lightly beaten (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
- In a large bowl, combine the sifted all-purpose flour and diced unsalted butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough, so handle it as little as possible.
- Divide the dough into two equal parts, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes to rest.
- In another bowl, gently toss the sliced peaches with granulated sugar, lemon juice, vanilla extract, cinnamon, and nutmeg until evenly coated.
- Roll out one disc of dough on a floured surface to fit the pie dish. Carefully transfer it to the dish, trimming any excess edges.
- Pour the peach mixture into the crust, then drizzle evenly with Eagle Brand Sweetened Condensed Milk.
- Roll out the second disc of dough and place it over the filling. Seal and crimp the edges, then cut a few slits on top for ventilation.
- Brush the top crust with the lightly beaten egg wash for a golden finish. Tip: For an extra glossy crust, you can add a pinch of sugar to the egg wash.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Place a baking sheet under the pie dish to catch any drips and prevent a messy oven.
Best enjoyed warm, this pie boasts a lusciously creamy filling with a hint of spice, encased in a perfectly flaky crust. Serve it with a scoop of vanilla bean ice cream for an indulgent contrast of temperatures and textures.
Eagle Brand Raspberry Pie
Amidst the bounty of summer’s ripe offerings, the Eagle Brand Raspberry Pie emerges as a sublime celebration of simplicity and flavor, marrying the tartness of fresh raspberries with the creamy sweetness of Eagle Brand milk in a flaky, buttery crust.
Ingredients
- 2 cups fresh raspberries, gently rinsed and patted dry
- 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 1 pre-made 9-inch pie crust, unbaked
- 1/2 cup heavy cream, chilled
- 2 tablespoons confectioners’ sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) to ensure a consistent baking environment for the pie crust.
- In a medium mixing bowl, combine the Eagle Brand Sweetened Condensed Milk, lemon juice, and vanilla extract, whisking until the mixture is smooth and homogenous.
- Gently fold in the fresh raspberries, being careful not to crush them, to maintain their integrity and vibrant color in the filling.
- Pour the raspberry mixture into the unbaked pie crust, spreading it evenly with a spatula to create a smooth surface.
- Bake the pie in the preheated oven for 25 minutes, or until the filling is set and the crust is golden brown. Tip: Rotate the pie halfway through baking to ensure even browning.
- While the pie cools, whip the chilled heavy cream with confectioners’ sugar and cinnamon until soft peaks form. Tip: Chill your mixing bowl and beaters beforehand to achieve the best volume.
- Once the pie has cooled to room temperature, dollop the cinnamon whipped cream over the top or serve it on the side. Tip: For an elegant presentation, use a piping bag to decorate the pie with the whipped cream.
Zesty yet sweet, this Eagle Brand Raspberry Pie offers a delightful contrast of textures, from the crisp crust to the creamy filling studded with bursts of juicy raspberries. Serve it chilled on a warm evening, garnished with a few extra raspberries and a sprig of mint for a touch of sophistication.
Eagle Brand Mocha Pie
Nothing captivates the palate quite like the harmonious blend of rich coffee and velvety chocolate, a duo that takes center stage in this exquisite dessert. Nestled in a crisp, buttery crust, the Eagle Brand Mocha Pie is a testament to the art of balancing flavors and textures, offering a decadent experience that’s both sophisticated and comforting.
Ingredients
- 1 1/2 cups finely ground graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tbsp unsalted butter, melted and slightly cooled
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup cold brewed espresso, reduced to 1/4 cup
- 1 cup heavy cream, chilled
- 2 tbsp Dutch-process cocoa powder, sifted
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 1/2 cup semisweet chocolate chips, finely chopped
Instructions
- Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate, using the back of a measuring cup to ensure an even layer. Bake for 10 minutes, then cool completely on a wire rack.
- In a large bowl, whisk together the sweetened condensed milk, reduced espresso, cocoa powder, vanilla extract, and sea salt until smooth and fully incorporated.
- In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the condensed milk mixture in two additions, being careful not to deflate the cream.
- Pour the filling into the cooled crust, smoothing the top with an offset spatula. Sprinkle the finely chopped chocolate chips evenly over the top.
- Chill the pie in the refrigerator for at least 4 hours, or until set. For best results, cover loosely with plastic wrap to prevent a skin from forming.
Silky and rich, the filling contrasts beautifully with the crunchy crust, while the espresso reduction adds a subtle depth that elevates the chocolate. Serve each slice with a dollop of freshly whipped cream and a dusting of cocoa powder for an extra touch of elegance.
Eagle Brand Pecan Pie
Captivating the essence of Southern comfort with a touch of sophistication, this Eagle Brand Pecan Pie combines the rich, caramel-like sweetness of Eagle Brand milk with the earthy crunch of pecans, all encased in a flaky, buttery crust. Perfect for holiday gatherings or as a decadent treat to elevate any dessert table, this pie is a testament to the timeless appeal of classic American baking.
Ingredients
- 1 9-inch unbaked pie crust, chilled
- 1 cup granulated sugar
- 3 large pasture-raised eggs, lightly beaten
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup Eagle Brand Sweetened Condensed Milk
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
- 1 1/2 cups pecan halves
Instructions
- Preheat your oven to 350°F (175°C) and position the rack in the center.
- In a large mixing bowl, whisk together the granulated sugar, lightly beaten eggs, and melted butter until fully incorporated.
- Gently fold in the Eagle Brand Sweetened Condensed Milk, pure vanilla extract, and sea salt, ensuring the mixture is smooth and homogenous.
- Arrange the pecan halves evenly over the bottom of the chilled pie crust, then carefully pour the filling mixture over the pecans.
- Bake for 45 to 50 minutes, or until the filling is set and the crust is golden brown. A toothpick inserted into the center should come out clean.
- Allow the pie to cool completely on a wire rack before serving to ensure the filling sets properly.
Delightfully rich and velvety, the filling contrasts beautifully with the crisp pecans and flaky crust. Serve each slice with a dollop of whipped cream or a scoop of vanilla bean ice cream for an extra indulgent touch.
Eagle Brand Sweet Potato Pie
Just when the autumn leaves begin to paint the landscape in fiery hues, the Eagle Brand Sweet Potato Pie emerges as a quintessential celebration of the season’s bounty. This velvety, spiced dessert marries the earthy sweetness of roasted sweet potatoes with the rich, caramel notes of Eagle Brand milk, creating a symphony of flavors that dance on the palate.
Ingredients
- 1 1/2 cups roasted sweet potato puree, strained for smoothness
- 1 cup Eagle Brand sweetened condensed milk
- 2 pasture-raised eggs, lightly beaten
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp sea salt
- 1 9-inch unbaked pie crust, chilled
Instructions
- Preheat your oven to 350°F (175°C) to ensure a consistent baking environment.
- In a large mixing bowl, whisk together the sweet potato puree and Eagle Brand milk until fully incorporated.
- Gently fold in the lightly beaten eggs, ensuring not to overmix to maintain a light texture.
- Add the granulated sugar, melted butter, vanilla extract, cinnamon, nutmeg, and sea salt, stirring until the mixture is homogenous.
- Pour the filling into the chilled pie crust, using a spatula to smooth the top evenly.
- Bake on the center rack for 45-50 minutes, or until the edges are set but the center slightly jiggles.
- Allow the pie to cool completely on a wire rack for at least 2 hours, which helps the filling set perfectly.
Creamy and luxuriously spiced, this pie boasts a silken texture that contrasts beautifully with the flaky crust. Serve it with a dollop of whipped cream infused with a hint of orange zest for an extra layer of flavor.
Eagle Brand Mango Pie
Blending the tropical sweetness of ripe mangoes with the creamy richness of Eagle Brand milk, this pie is a sublime dessert that captures the essence of summer in every bite.
Ingredients
- 1 1/2 cups graham cracker crumbs, finely ground
- 1/3 cup unsalted butter, melted and slightly cooled
- 1/4 cup granulated sugar
- 1/4 tsp fine sea salt
- 2 cups ripe mangoes, peeled and diced into 1/2-inch pieces
- 1 can (14 oz) Eagle Brand sweetened condensed milk
- 1/2 cup fresh lime juice
- 1 tsp pure vanilla extract
- 1 cup heavy cream, chilled
- 2 tbsp confectioners’ sugar
Instructions
- Preheat the oven to 350°F (177°C). In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and sea salt until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate, using the back of a measuring cup to ensure an even layer. Bake for 10 minutes, then cool completely on a wire rack.
- In a large bowl, whisk together the Eagle Brand milk, lime juice, and vanilla extract until smooth. Gently fold in the diced mangoes.
- Pour the mango mixture into the cooled crust, spreading evenly with a spatula. Refrigerate for at least 4 hours, or until set.
- In a chilled bowl, whip the heavy cream and confectioners’ sugar to stiff peaks. Spread over the chilled pie or pipe decoratively around the edges.
- For the best flavor and texture, let the pie sit at room temperature for 10 minutes before serving. Garnish with thin mango slices or a sprinkle of lime zest for an elegant finish.
A harmonious blend of velvety filling and crisp crust, this Eagle Brand Mango Pie offers a refreshing contrast of textures. Serve it alongside a glass of sparkling wine or as the crowning glory of a brunch spread to elevate any occasion.
Eagle Brand Pineapple Pie
Delightfully creamy with a tropical twist, this Eagle Brand Pineapple Pie combines the rich, velvety texture of classic cream pies with the bright, tangy sweetness of pineapple, creating a dessert that’s as refreshing as it is indulgent.
Ingredients
- 1 1/2 cups graham cracker crumbs, finely ground
- 1/3 cup unsalted butter, melted and slightly cooled
- 1/4 cup granulated sugar
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup sour cream, full-fat
- 1/3 cup freshly squeezed lemon juice
- 1 can (20 oz) crushed pineapple, well drained
- 1 cup heavy whipping cream, chilled
- 2 tablespoons confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate, using the back of a measuring cup to ensure an even layer.
- Bake the crust for 10 minutes, then remove from the oven and let cool completely on a wire rack.
- In a large mixing bowl, whisk together the sweetened condensed milk, sour cream, and lemon juice until smooth and well combined.
- Gently fold in the drained crushed pineapple until evenly distributed throughout the mixture.
- Pour the filling into the cooled crust, smoothing the top with a spatula.
- Refrigerate the pie for at least 4 hours, or until the filling is set.
- In a chilled bowl, whip the heavy cream, confectioners’ sugar, and vanilla extract until stiff peaks form.
- Spread or pipe the whipped cream over the chilled pie before serving.
Perfectly balanced between sweet and tart, this pie offers a creamy filling with a delightful crunch from the graham cracker crust. For an extra touch of elegance, garnish with thin pineapple slices or a sprinkle of toasted coconut before serving.
Eagle Brand Blackberry Pie
Gracefully blending the rustic charm of homemade pie with the luxurious creaminess of Eagle Brand, this blackberry pie is a testament to summer’s bounty. Each bite offers a harmonious balance of tart blackberries and sweet, velvety filling, encased in a flaky, golden crust that whispers of buttery perfection.
Ingredients
- 2 cups fresh blackberries, rinsed and dried
- 1 cup Eagle Brand Sweetened Condensed Milk
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted and slightly cooled
- 2 large pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 1 9-inch unbaked pie crust, chilled
Instructions
- Preheat your oven to 350°F (175°C) and position the rack in the middle.
- In a large mixing bowl, gently toss the blackberries with granulated sugar until evenly coated.
- Whisk together the Eagle Brand Sweetened Condensed Milk, melted butter, beaten eggs, vanilla extract, and sea salt in a separate bowl until smooth.
- Arrange the sugared blackberries evenly over the bottom of the chilled pie crust.
- Pour the condensed milk mixture over the blackberries, ensuring it seeps into the berries without disturbing their arrangement.
- Bake for 45-50 minutes, or until the filling is set and the crust is a deep golden brown. A toothpick inserted into the center should come out clean.
- Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling firm up.
The pie emerges from the oven with a custard-like filling that cradles the blackberries in a tender embrace, offering a contrast of textures between the creamy interior and the crisp crust. Serve it slightly warm with a dollop of crème fraîche for an elegant finish, or enjoy it as is for a pure, unadulterated taste of summer.
Eagle Brand Oreo Pie
Few desserts strike the perfect balance between simplicity and indulgence quite like this Eagle Brand Oreo Pie. With its velvety filling nestled in a crisp chocolate crust, it’s a no-bake marvel that promises to delight with every forkful.
Ingredients
- 1 1/2 cups finely crushed Oreo cookies (about 24 cookies)
- 1/3 cup unsalted butter, melted
- 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
- 1/2 cup freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup heavy whipping cream, chilled
- 1/4 cup confectioners’ sugar
- Additional Oreo cookies, for garnish
Instructions
- In a medium bowl, combine the finely crushed Oreo cookies and melted unsalted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate, using the back of a measuring cup to create an even layer. Chill in the refrigerator for 30 minutes to set.
- In a large bowl, whisk together the Eagle Brand Sweetened Condensed Milk, freshly squeezed lemon juice, and pure vanilla extract until smooth and slightly thickened.
- In a separate bowl, whip the chilled heavy whipping cream and confectioners’ sugar to stiff peaks using an electric mixer on high speed, about 3 minutes.
- Gently fold the whipped cream into the condensed milk mixture until no white streaks remain, being careful not to deflate the mixture.
- Pour the filling into the prepared crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or until set.
- Before serving, garnish with additional Oreo cookies for a decorative touch.
Decadently creamy with a tangy undertone, this pie offers a delightful contrast to the rich, chocolatey crust. Serve chilled, perhaps with a drizzle of chocolate sauce or a scoop of vanilla bean ice cream for an extra special treat.
Eagle Brand Butterscotch Pie
Gracefully blending the rich, caramel-like sweetness of butterscotch with the creamy, luxurious texture of Eagle Brand milk, this pie is a testament to the art of dessert making. Perfect for those who appreciate the finer details in their culinary creations, it promises a symphony of flavors that dance elegantly on the palate.
Ingredients
- 1 9-inch pre-baked pie crust, cooled
- 1 14-ounce can Eagle Brand Sweetened Condensed Milk
- 3 large pasture-raised eggs, lightly beaten
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup dark brown sugar, firmly packed
- 1/4 cup pure vanilla extract
- 1/2 teaspoon fine sea salt
- 1 cup heavy cream, chilled
- 2 tablespoons confectioners’ sugar
Instructions
- Preheat your oven to 350°F (175°C) to ensure a consistent baking environment.
- In a medium saucepan over medium heat, combine the melted butter and dark brown sugar, stirring constantly until the mixture is smooth and the sugar has completely dissolved, about 3 minutes.
- Gradually whisk in the Eagle Brand Sweetened Condensed Milk, ensuring the mixture is fully incorporated and free of lumps.
- Remove the saucepan from heat and slowly add the lightly beaten eggs, whisking continuously to prevent curdling.
- Stir in the pure vanilla extract and fine sea salt, blending until the filling is homogenous and glossy.
- Pour the butterscotch filling into the pre-baked pie crust, smoothing the top with a spatula for an even layer.
- Bake in the preheated oven for 25-30 minutes, or until the filling is set around the edges but slightly wobbly in the center.
- Transfer the pie to a wire rack to cool completely, then refrigerate for at least 4 hours, or overnight, to allow the filling to firm up.
- Just before serving, whip the chilled heavy cream with the confectioners’ sugar until soft peaks form, then dollop generously over the pie.
Zesty yet indulgent, this Eagle Brand Butterscotch Pie offers a velvety texture that contrasts beautifully with the crispness of the pie crust. For an extra touch of elegance, garnish with a sprinkle of flaky sea salt or a drizzle of caramel sauce before serving.
Conclusion
These 21 Delicious Eagle Brand Pie Recipes offer a treasure trove of sweet, creamy delights perfect for any occasion. Tempt your taste buds and impress your loved ones by trying these irresistible creations. Don’t forget to leave a comment with your favorite pie and share the love by pinning this article on Pinterest. Happy baking!