Introduction
Condensed Milk Pecan Pie is the ultimate Southern-style dessert—a perfect blend of rich, buttery pecans, sweet caramel-like filling, and a flaky crust that holds everything together. Traditional pecan pie uses corn syrup, but this version relies on sweetened condensed milk, which gives the pie a creamier texture, deeper flavor, and a luscious, gooey consistency that feels luxurious in every bite. It’s a simpler version with even more richness.
This pie is a crowd favorite during Thanksgiving, Christmas, family gatherings, and potlucks, but it’s honestly delicious all year round. The creamy filling contrasts beautifully with the crunchy toasted pecans, delivering a flavor profile that feels nostalgic and comforting. Even beginners love this recipe because it’s almost foolproof—no complicated candy-making steps, no thermometers, and no tricky techniques.
The filling thickens naturally when baked, creating a caramel-like interior that pairs perfectly with the buttery crust. Condensed Milk Pecan Pie is quick to assemble, making it perfect for busy holidays or when you need a last-minute dessert that still looks impressive and tastes incredible.
Below is a detailed, long-form guide to help you create a perfect pecan pie—loaded with tips, variations, serving ideas, and everything you need.
For the Pie:
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1 unbaked 9-inch pie crust (homemade or store-bought)
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1 can (14 oz) sweetened condensed milk
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2 large eggs
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¼ cup (½ stick) unsalted butter, melted
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1 teaspoon vanilla extract
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1 cup chopped pecans
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½ cup pecan halves (for topping)
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½ cup light brown sugar
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¼ teaspoon salt
Optional Add-ins:
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1 tablespoon bourbon
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¼ teaspoon cinnamon
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¼ teaspoon nutmeg
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¼ cup mini chocolate chips
Instructions
Place the unbaked pie crust into a 9-inch pie dish. Crimp the edges or leave them rustic, depending on your preference. Place the pie dish in the refrigerator while preparing the filling. A chilled crust prevents sogginess during baking.
Step 2: Mix the filling
In a large bowl, whisk together the sweetened condensed milk, melted butter, brown sugar, eggs, vanilla extract, and salt. Whisk until smooth and creamy. The mixture should be thick and glossy.
Step 3: Add the pecans
Stir in the chopped pecans, ensuring they’re evenly coated with the filling mixture. These pecans give the pie its signature texture and nutty flavor.
Step 4: Pour into the pie crust
Remove the chilled crust from the refrigerator and pour the filling mixture into it. Smooth the top with a spatula, then arrange pecan halves on top in a decorative pattern for a professional bakery-style finish.
Step 5: Bake the pie
Preheat the oven to 350°F (175°C). Bake the pie for 40–50 minutes, or until the center is mostly set but still slightly jiggly. The pie will continue to firm up as it cools.
If the crust begins browning too quickly, loosely cover the edges with aluminum foil.
Step 6: Cool and set
Let the pie cool completely at room temperature for at least 2 hours before slicing. This allows the filling to set properly, ensuring clean slices and perfect texture.
Ingredients
For the Pie:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- ¼ cup (½ stick) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- ½ cup pecan halves (for topping)
- ½ cup light brown sugar
- ¼ teaspoon salt
Optional Add-ins:
- 1 tablespoon bourbon
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ cup mini chocolate chips
Preparation
Step 1: Prepare the pie crust
Place the unbaked pie crust into a 9-inch pie dish. Crimp the edges or leave them rustic, depending on your preference. Place the pie dish in the refrigerator while preparing the filling. A chilled crust prevents sogginess during baking.
Step 2: Mix the filling
In a large bowl, whisk together the sweetened condensed milk, melted butter, brown sugar, eggs, vanilla extract, and salt. Whisk until smooth and creamy. The mixture should be thick and glossy.
Step 3: Add the pecans
Stir in the chopped pecans, ensuring they’re evenly coated with the filling mixture. These pecans give the pie its signature texture and nutty flavor.
Step 4: Pour into the pie crust
Remove the chilled crust from the refrigerator and pour the filling mixture into it. Smooth the top with a spatula, then arrange pecan halves on top in a decorative pattern for a professional bakery-style finish.
Step 5: Bake the pie
Preheat the oven to 350°F (175°C). Bake the pie for 40–50 minutes, or until the center is mostly set but still slightly jiggly. The pie will continue to firm up as it cools.
If the crust begins browning too quickly, loosely cover the edges with aluminum foil.
Step 6: Cool and set
Let the pie cool completely at room temperature for at least 2 hours before slicing. This allows the filling to set properly, ensuring clean slices and perfect texture.
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