1 14 oz. can Sweetened Condensed Milk, remove the label
1 12 oz. can Evaporated Milk
1 Tsp. Vanilla Extract
2 Eggs
1/2 Cup Brown Sugar, Packed
1 Tsp. Kosher Salt
2 1/2 Cups Pecans, half chopped and half of them left whole
Pie Crust
1 1/4 Cups All Purpose Flour
1 Tsp. Kosher Salt
10 Tbsp. Unsalted Butter, diced and chilled
1 Tbsp. Apple Cider Vinegar
2-4 Tbsp. Ice Water
1 Egg + 1 Tbsp. Water, whisked together to form the egg wash
Place the can of sweetened condensed milk in a large pot and cover it with water. Allow it to simmer for 2 1/2 hours. Making sure the can is always fully covered with water. This will make your dulce de leche.
Meanwhile make the pie crust. In a large bowl, stir together the flour and salt. Using your hands or a food processer crumble the butter into the flour mixture until the butter is roughly the size of peas.
Add the vinegar and ice water to the dough and mix until it comes together. Place the dough into a piece of plastic wrap and flatten into a disk. Refrigerate for a minimum of 30 min.
Roll out the pie crust into a 11 inch round and place it into a 9 inch pie pan. Trim the edges and crimp to your liking. Conver and refrigerate for an additional 30 min.
Pre-heat your oven to 350 degrees Fahrenheit.
Place a baking sheet in the oven to pre heat.
In a large bowl add the cooled dulce de leche, evaporated milk, vanilla, eggs, brown sugar, salt, and chopped peacans. Whisk until fully combined.
Remove the pre-heated baking sheet and place the pie pan on top. Fill the pie pan with your pecan mixture. Top with remaining whole pecans. Brush the crust with the egg wash.
Bake the pie for 45-50 minutes. If you notice the crust is getting too brown cover the edges with aluminum foil.
Remove the pie from the oven. You will notice the center is slightly jiggly. Not to worry it is completely fine.
Allow the pie to cool completely. Serve and enjoy.