Condensed Milk Pecan Pie
Rich, nutty, and irresistibly sweet — a classic Southern dessert with a creamy twist.
Introduction
Pecan pie is one of the most beloved desserts in American baking, especially during the holidays. Traditionally made with corn syrup, this version uses sweetened condensed milk for a creamier texture and a slightly caramelized flavor. The result is a pie that’s indulgent yet balanced, with crunchy pecans nestled in a silky filling.
This recipe is simple enough for beginner bakers yet impressive enough to serve at Thanksgiving, Christmas, or any special occasion.
Ingredients
1 unbaked 9‑inch pie crust
1 can (14 oz) sweetened condensed milk
3 large eggs
¼ cup melted butter
1 cup chopped pecans (plus extra halves for topping)
½ cup brown sugar
1 tsp vanilla extract
¼ tsp salt
Step‑by‑Step Directions
Preheat Oven: Heat to 350°F (175°C).
Prepare Crust: Place unbaked pie crust into a 9‑inch pie plate, pressing evenly along bottom and sides.
Mix Filling: In a large bowl, whisk condensed milk, eggs, melted butter, brown sugar, vanilla, and salt until smooth.
Add Pecans: Stir in chopped pecans until evenly distributed.
Fill Pie: Pour mixture into prepared crust.
Decorate: Arrange pecan halves on top for a beautiful finish.
Bake: 50–60 minutes, until filling is set and crust is golden. A knife inserted near center should come out clean.
Cool: Let pie cool completely on wire rack before slicing.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: 65–75 minutes
Servings: 8
Calories: ~320 per serving
Baking Science
Condensed milk replaces corn syrup, adding creaminess and caramel notes.
Eggs provide structure, helping filling set.
Butter enriches flavor and prevents dryness.
Brown sugar deepens sweetness with molasses undertones.
Pecans add crunch and nutty richness.
Tips for Success
Toast pecans before adding for extra depth.
Don’t overbake — filling should be set but slightly soft in center.
Cool completely before slicing to avoid runny filling.
Use a glass pie dish for even browning.
Variations
Chocolate Pecan Pie: Add ½ cup chocolate chips to filling.
Bourbon Pecan Pie: Stir in 1–2 tbsp bourbon for a Southern twist.
Maple Pecan Pie: Replace brown sugar with maple syrup for a unique flavor.
Mini Pies: Bake in muffin tins for individual servings.
Serving Ideas
Serve warm with whipped cream or vanilla ice cream.
Drizzle with caramel sauce for extra indulgence.
Pair with coffee or spiced tea for a cozy dessert.
Present as centerpiece dessert at holiday gatherings.
Storage
Refrigerator: Store covered up to 3 days.
Freezer: Freeze slices up to 2 months. Thaw in fridge before serving.
Make‑Ahead: Bake a day early — flavors deepen overnight.
Storytelling Element
Picture a holiday table, the aroma of roasted pecans filling the air. You slice into the pie, revealing a glossy, nut‑studded filling that’s both creamy and crunchy. Guests take a bite and smile — it’s familiar yet special, a dessert that feels like tradition with a twist.
Conclusion
This Condensed Milk Pecan Pie is rich, nutty, and perfectly sweet. With its creamy filling and crunchy topping, it’s a dessert that belongs on every holiday table.