Condensed Milk Pecan Pie is one of those timeless desserts that instantly becomes a family favorite. With a rich, creamy filling made from sweetened condensed milk and the irresistible crunch of toasted pecans, every bite is a cozy delight. This pie combines simple ingredients like brown sugar, vanilla, and eggs to create a luscious custard that’s both sweet and satisfying. Perfect for holiday gatherings or just because you’re craving something homemade and decadent, this recipe is easy to prepare and even easier to love. If you want a no-fuss dessert that tastes like it took hours to make, this pie is your answer.
Why You’ll Love This Condensed Milk Pecan Pie
This pie offers the best of both worlds: a silky, custard-like filling and the crunchy texture of perfectly toasted pecans. The sweetened condensed milk brings a richness that’s smoother and more balanced than traditional corn syrup-based pecan pies. It’s incredibly easy to whip up with pantry staples and a prepared pie crust. You don’t need to be a professional baker; the instructions are straightforward and beginner-friendly. Toasted nuts add depth, while vanilla enhances the warm, caramel-like notes of the filling. It’s a standout dessert that feels festive, comforting, and impressively delicious without requiring complicated techniques.
Ingredients
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1 pie crust pastry (store-bought or homemade), for a 9-inch deep dish pie
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⅓ cup light brown sugar, packed
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2 Tablespoons all-purpose flour
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14 ounces sweetened condensed milk (one standard can)
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3 large eggs, at room temperature
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2 teaspoons vanilla extract
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2 cups pecans (halves, pieces, or a mix)
Step-by-Step: How to Make Condensed Milk Pecan Pie
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Place the pie crust into a 9-inch deep dish pie pan. Press it evenly across the bottom and sides, then refrigerate while preparing the filling.
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Preheat your oven to 350°F (177°C). Position a rimmed baking sheet on the bottom oven rack to catch any drips and help bake the crust evenly.
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(Optional) Toast the pecans in a dry skillet over medium heat, stirring frequently until fragrant. This step enhances their flavor. Let them cool before using.
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In a large bowl, mix the brown sugar and flour until well combined.
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Add the eggs and whisk until smooth.
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Stir in the sweetened condensed milk and vanilla extract until the mixture is fully blended.
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Fold in the pecans until evenly coated, then pour the filling into the chilled pie crust.
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Bake on the preheated baking sheet for 25 minutes. Cover the edges of the pie with foil or a pie shield, then bake for another 10 minutes until the center is just slightly jiggly.
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Cool the pie completely at room temperature. Once cool, transfer to the fridge to chill before serving.
Helpful Tips
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Always use sweetened condensed milk, not evaporated milk. They’re not interchangeable.
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Toasting the pecans is optional but adds a wonderful nutty flavor.
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Chilling the pie before slicing gives it cleaner cuts and a firmer texture.
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Cover the crust edges partway through baking to avoid over-browning.
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A preheated baking sheet helps the bottom crust bake evenly and prevents sogginess.
Substitutions And Variations
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Nut Alternatives: Swap pecans with walnuts or almonds for a different flavor.
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Maple Twist: Add a splash of maple syrup or maple extract to the filling.
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Chocolate Pecan Pie: Stir in ½ cup of chocolate chips or drizzle melted chocolate over the top before baking.
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Gluten-Free: Use a gluten-free pie crust to make this recipe suitable for those with dietary restrictions.
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Mini Pies: Make individual servings using a muffin tin. Reduce baking time to around 20 minutes.
Storage Instructions
Store the pie in the refrigerator, loosely covered with plastic wrap or foil. It will stay fresh for up to 5 days. For longer storage, wrap the fully cooled pie tightly and freeze for up to 3 months. To serve, thaw overnight in the fridge. Avoid microwaving as it can make the crust soggy and alter the filling’s texture.
Nutritional Information
Approximate values per slice (based on 12 servings):
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Calories: 390
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Fat: 24g
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Saturated Fat: 5g
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Cholesterol: 60mg
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Sodium: 130mg
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Carbohydrates: 36g
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Sugar: 27g
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Protein: 5g
Serving Suggestions
Serve slightly chilled or at room temperature for the best texture and flavor. Top it off with a generous scoop of vanilla ice cream or a swirl of whipped cream for an indulgent touch. Enhance the presentation by adding a few toasted pecan halves or a light sprinkle of powdered sugar. It also pairs beautifully with a warm cup of coffee or spiced chai for a cozy dessert moment.
Frequently Asked Questions About Condensed Milk Pecan Pie
Can I use evaporated milk instead of sweetened condensed milk?
No, evaporated milk lacks the sugar and thickness needed for this recipe. Stick with sweetened condensed milk for the right texture and flavor.
Do I have to toast the pecans?
Toasting the pecans enhances their flavor, but it’s not required. You can skip it if you’re short on time and still enjoy a delicious pie.
Why is the center of my pie still jiggly after baking?
A slight jiggle in the center is normal. The pie continues to set as it cools. Overbaking can cause it to dry out or crack.
Can I make this pie ahead of time?
Absolutely! This pie is a great make-ahead dessert. Bake it a day in advance and store it in the refrigerator until ready to serve.
Is this pie freezer-friendly?
Yes, once completely cooled, you can freeze it tightly wrapped for up to 3 months. Thaw overnight in the fridge before serving.
Final Thoughts
Thank you so much for stopping by to try this Condensed Milk Pecan Pie. I truly hope it brings as much warmth and joy to your table as it does to mine. The creamy filling, rich sweetness, and nutty crunch create a perfect bite every time. Best of all, it’s simple to make but feels special enough for any occasion. Whether it becomes a new holiday tradition or your go-to comfort dessert, I’m thrilled to share it with you. Happy baking and enjoy every delicious slice!
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Condensed Milk Pecan Pie
- Total Time: 45 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Condensed Milk Pecan Pie combines a rich, creamy filling with toasted pecans and a flaky crust for a crowd-pleasing dessert that’s perfect for holidays or any sweet craving.
Ingredients
1 pie crust pastry (9-inch deep dish)
⅓ cup light brown sugar, packed
2 Tablespoons all-purpose flour
14 ounces sweetened condensed milk (1 can)
3 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups pecans (halves, pieces, or a mix)
Instructions
-
Place the pie crust into a 9-inch deep dish pie pan. Press it evenly across the bottom and sides, then refrigerate while preparing the filling.
-
Preheat your oven to 350°F (177°C). Position a rimmed baking sheet on the bottom oven rack to catch any drips and help bake the crust evenly.
-
(Optional) Toast the pecans in a dry skillet over medium heat, stirring frequently until fragrant. This step enhances their flavor. Let them cool before using.
-
In a large bowl, mix the brown sugar and flour until well combined.
-
Add the eggs and whisk until smooth.
-
Stir in the sweetened condensed milk and vanilla extract until the mixture is fully blended.
-
Fold in the pecans until evenly coated, then pour the filling into the chilled pie crust.
-
Bake on the preheated baking sheet for 25 minutes. Cover the edges of the pie with foil or a pie shield, then bake for another 10 minutes until the center is just slightly jiggly.
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Cool the pie completely at room temperature. Once cool, transfer to the fridge to chill before serving.
Notes
Use sweetened condensed milk, not evaporated milk.
Toasting pecans is optional but adds depth of flavor.
Chill the pie before slicing for clean cuts.
Store covered in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 27g
- Carbohydrates: 36g
- Protein: 5g