This rich and indulgent pecan pie is made effortlessly with sweetened condensed milk, creating a gooey caramel-like filling that pairs perfectly with crunchy pecans. With its buttery crust and nutty topping, this pie is the ultimate dessert for holidays, family gatherings, or any occasion where you want to impress. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an unforgettable treat!
Ingredients
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 tsp pure vanilla extract
- ¼ cup unsalted butter, melted
- 1 tbsp all-purpose flour
- ½ tsp salt
- 1½ cups pecan halves
Directions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) .
- Place the unbaked pie crust in a 9-inch pie dish and set aside.
Step 2: Prepare the Filling
- In a large mixing bowl, whisk together the sweetened condensed milk, eggs, vanilla extract, melted butter, flour, and salt until smooth and well combined.
- Stir in the pecan halves , gently folding them into the mixture until they are evenly coated.
Step 3: Assemble the Pie
- Pour the pecan mixture into the unbaked pie crust, spreading it evenly with a spatula. Arrange the pecan halves on top in a decorative pattern if desired.
Step 4: Bake
- Place the pie in the preheated oven and bake for 45–50 minutes , or until the center is set and no longer jiggly. The top should be golden brown.
- Tip: If the edges of the pie crust begin to brown too quickly, cover them loosely with aluminum foil halfway through baking to prevent over-browning.
Step 5: Cool and Serve
- Remove the pie from the oven and let it cool completely on a wire rack. Cooling allows the filling to set properly.
- Slice and serve plain or with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of decadence.
Tips for Success
- Pie Crust Options: Use a store-bought crust for convenience or make your own for a homemade touch. Blind-baking the crust for 5–7 minutes before adding the filling can help prevent sogginess.
- Pecan Placement: For a polished look, reserve a handful of pecan halves and arrange them neatly on top of the filling before baking.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Freezing: Wrap the cooled pie tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Why You’ll Love This Recipe
This Condensed Milk Pecan Pie is the epitome of indulgence. The sweetened condensed milk creates a luscious, caramel-like filling that’s perfectly balanced by the buttery crunch of pecans. It’s simple to prepare yet delivers restaurant-quality results every time. Whether you’re serving it for Thanksgiving, Christmas, or just because, this pie is sure to be a showstopper. Dive into this gooey, nutty masterpiece and savor every bite of its decadent richness!
