Pecan pie is one of the most beloved desserts in the United States, especially during the holiday season. Its rich, nutty flavor combined with a gooey, sweet filling makes it a crowd-pleaser at Thanksgiving, Christmas, and even family gatherings throughout the year. This condensed milk pecan pie recipe takes the traditional pecan pie to the next level by using sweetened condensed milk, which creates an extra smooth and creamy filling. If you’re looking for a dessert that’s simple to make yet delivers incredible flavor and texture, this pecan pie recipe is exactly what you need. Pecan pie is known for its rich flavor profile, and the addition of condensed milk makes the filling even more luscious and satisfying. The buttery crust combined with the crunchy pecans and the silky-smooth filling creates a perfect balance of textures and flavors, making every bite a delightful experience.
Ingredients
For the Pie Crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
For the Filling:
- 1 cup pecans, chopped
- 1 cup sweetened condensed milk
- 3 large eggs
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
Step 1: Preheat the Oven and Prepare the Crust
Preheat your oven to 350°F (175°C). If you’re using a store-bought pie crust, allow it to thaw according to the package instructions. If you’re making a homemade pie crust, roll it out to fit a 9-inch pie dish and press it gently into the dish. Crimp the edges for a decorative touch or leave them plain for a rustic look. For extra flavor, you can brush the crust with a light egg wash or melted butter before baking.
Step 2: Toast the Pecans (Optional)
Toasting the pecans enhances their flavor and adds a deeper, nutty taste to the pie. Spread the chopped pecans on a baking sheet and bake them in the preheated oven for about 5–7 minutes, or until they become fragrant and slightly darker in color. Be sure to keep an eye on them, as nuts can burn quickly. Let the pecans cool before adding them to the filling.
Step 3: Prepare the Filling
In a large mixing bowl, combine the sweetened condensed milk, eggs, granulated sugar, melted butter, vanilla extract, ground cinnamon, and salt. Whisk until the mixture is smooth and well combined. The sweetened condensed milk will give the filling a rich, creamy texture while the sugar and butter create a smooth consistency.
Step 4: Assemble the Pie
Spread the chopped pecans evenly over the bottom of the prepared pie crust. Slowly pour the filling mixture over the pecans, ensuring that they are evenly distributed. The pecans will naturally rise to the top as the pie bakes, creating a beautiful, glossy finish.
Step 5: Bake the Pie
Place the pie in the preheated oven and bake for 45–50 minutes, or until the filling is set and the top is golden brown. The center of the pie should be slightly wobbly but not liquid. If the edges of the crust are browning too quickly, cover them with aluminum foil or a pie shield. Allow the pie to cool completely at room temperature for about 2 hours before slicing.
Tips for the Perfect Pecan Pie
- Use Fresh Pecans – Fresh pecans will provide the best flavor and texture. Stale or rancid pecans can ruin the overall taste of the pie.
- Avoid Overbaking – Overbaking the pie can cause the filling to become hard and rubbery. Check the pie at the 40-minute mark and continue baking until the center is just set.
- Chill Before Serving – For a cleaner slice, chill the pie in the refrigerator for about an hour after it has cooled. This allows the filling to firm up, making it easier to cut.
- Add a Decorative Finish – Before baking, you can arrange whole pecan halves on top of the filling for a decorative touch.
- Use a Glass or Ceramic Pie Dish – Glass and ceramic dishes distribute heat more evenly, helping the crust bake uniformly and preventing soggy bottoms.
Variations
- Chocolate Pecan Pie – Add ½ cup of semisweet chocolate chips to the filling for a rich chocolate twist. The chocolate will melt into the filling, creating a decadent flavor.
- Bourbon Pecan Pie – Add 2 tablespoons of bourbon to the filling mixture for a warm, slightly smoky flavor that complements the sweetness of the pie.
- Maple Pecan Pie – Substitute the granulated sugar with pure maple syrup for a more complex sweetness and a hint of maple flavor.
- Salted Caramel Pecan Pie – Drizzle salted caramel sauce over the top of the pie after it has baked and cooled for an extra layer of flavor.
- Nutty Blend Pie – Combine chopped pecans with chopped walnuts or almonds for a mixed nut version of this classic dessert.
Storage and Make-Ahead Instructions
Refrigeration – Once the pie has cooled completely, cover it with plastic wrap or aluminum foil and store it in the refrigerator for up to 4 days. The filling will firm up more as it chills, making it easier to slice.
Freezing – To freeze the pie, wrap it tightly in plastic wrap and then in aluminum foil. Store it in the freezer for up to 2 months. When ready to serve, let the pie thaw in the refrigerator overnight before slicing.
Reheating – To enjoy a warm slice of pie, place it in the oven at 300°F (150°C) for about 10 minutes. Be careful not to overheat, as this can cause the filling to become too soft.
Why This Recipe Works
The use of sweetened condensed milk in this pecan pie recipe sets it apart from traditional recipes by creating a smoother, creamier filling. Condensed milk has a rich, sweet flavor that enhances the overall taste of the pie while balancing the nuttiness of the pecans. The combination of melted butter, sugar, and eggs creates a custard-like consistency that holds the pecans in place and gives the pie its signature gooey texture. The cinnamon and vanilla extract add warmth and depth to the flavor, while the toasted pecans provide a satisfying crunch with every bite.
Frequently Asked Questions
1. Can I make pecan pie without corn syrup?
Yes! This recipe uses sweetened condensed milk instead of corn syrup, which not only simplifies the recipe but also creates a richer, creamier texture.
2. How can I prevent my pie from being too runny?
Ensure that the pie is baked until the filling is just set. If the center is still too soft after baking, let the pie cool completely, as it will continue to firm up as it cools.
3. Can I use light or fat-free sweetened condensed milk?
Full-fat sweetened condensed milk works best in this recipe because it provides a rich texture. Light or fat-free versions may result in a thinner, less stable filling.
4. Can I make the pie ahead of time?
Yes, you can make the pie up to two days in advance. Store it in the refrigerator and bring it to room temperature before serving.
5. What’s the best way to slice pecan pie cleanly?
Use a sharp knife and dip it in warm water before slicing. This helps prevent the filling from sticking to the knife and creates cleaner slices.
Conclusion
This condensed milk pecan pie recipe is the perfect combination of sweet, nutty, and buttery flavors. The rich and creamy filling made with sweetened condensed milk creates a luxurious texture that pairs beautifully with the crunchy pecans and flaky pie crust. Whether you’re serving it at a holiday gathering or simply treating yourself to a slice of comfort, this pecan pie is sure to become a favorite. The easy-to-follow instructions and versatile variations make it an ideal dessert for any occasion. Once you try this recipe, you’ll never go back to traditional pecan pie again!