Best Condensed Milk Pecan Pie Recipe – Rich, Gooey & Easy to Make

Introduction

Condensed Milk Pecan Pie is a delicious twist on the classic Southern pecan pie, featuring a rich and creamy filling made with sweetened condensed milk. The result is a gooey, caramel-like pie packed with crunchy pecans and wrapped in a flaky pie crust.

Perfect for holidays like Thanksgiving and Christmas, or as a special dessert for family dinners, this pie comes together easily and is a guaranteed crowd-pleaser. The condensed milk gives it a velvety texture that sets beautifully while staying decadently moist.

Follow this detailed guide to create your own perfect Condensed Milk Pecan Pie!

Ingredients

For the Filling:

• 1 (14-ounce) can sweetened condensed milk
• 3 large eggs
• 1 cup light corn syrup (or maple syrup as an alternative)
• 1 cup light brown sugar, packed
• 2 tablespoons unsalted butter, melted
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon salt
• 1 ½ cups pecan halves (or chopped pecans if preferred)

For the Crust (Optional Homemade or Use Pre-made):

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, chilled and cubed
• 3–4 tablespoons ice water

Preparation

Step 1: Prepare the Pie Crust (if homemade)

• In a medium bowl, whisk together flour and salt.
• Cut in the chilled butter using a pastry cutter or fork until mixture resembles coarse crumbs.
• Add ice water one tablespoon at a time until dough comes together.
• Form dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
• On a floured surface, roll dough into a 12-inch circle. Fit it into a 9-inch pie plate and crimp the edges. Refrigerate until ready to fill.

Step 2: Preheat the Oven

Preheat your oven to 350°F (175°C). Place a baking sheet on the rack to catch any drips from the pie.

Step 3: Make the Filling

• In a large mixing bowl, whisk together the condensed milk, eggs, corn syrup, brown sugar, melted butter, vanilla extract, and salt until fully combined and smooth.
• Stir in the pecan halves until evenly coated.

Step 4: Assemble the Pie

• Pour the pecan mixture into the prepared or pre-made pie crust, spreading pecans evenly across the top.

Step 5: Bake the Pie

• Bake for 50–60 minutes, or until the center is set but slightly jiggly when gently shaken.
• If the crust edges brown too quickly, cover them with foil halfway through baking.

Step 6: Cool the Pie

• Remove the pie from the oven and allow it to cool completely on a wire rack. This will help the filling set properly.

Step 7: Slice and Serve

• Once fully cooled, slice and serve as desired.

Variation

• Chocolate Pecan Pie: Add ½ cup of semisweet chocolate chips to the filling.
• Maple Pecan Pie: Use pure maple syrup instead of corn syrup for a natural sweetness.
• Bourbon Pecan Pie: Stir in 1–2 tablespoons of bourbon for a richer flavor.
• Coconut Pecan Pie: Add ½ cup shredded sweetened coconut to the filling for extra texture.

Cooking Notes

• For a crunchier texture, toast the pecans lightly before adding them to the filling.
• Ensure sweetened condensed milk (not evaporated milk) is used for the best consistency.
• The pie will puff up slightly during baking but will settle as it cools.
• Let the pie cool completely before slicing to prevent the filling from running.

Serving Suggestions

• With Whipped Cream: Add a dollop of fresh whipped cream for an airy complement to the rich pie.
• With Ice Cream: Serve warm slices with vanilla or butter pecan ice cream for an indulgent dessert.
• With Fresh Berries: Garnish with raspberries or strawberries for a fruity contrast.
• Drizzle of Caramel: Add a light drizzle of caramel sauce for an extra sweet touch.

Tips

• Use a deep-dish pie plate to hold all the filling.
• Chill the pie before slicing if you prefer clean slices.
• If the pie is too runny, it may need more baking time; bake until the center is almost set.
• Leftovers can be stored covered in the refrigerator for up to 5 days.

Prep Time: 20 minutes (plus time for homemade crust if making)

Cooking Time: 50–60 minutes

Total Time: 1 hour 20 minutes (plus cooling time)

Nutritional Information (Per slice, based on 10 servings)

• Calories: ~480
• Protein: 6g
• Carbohydrates: 58g
• Fat: 26g
• Sodium: 190mg
• Sugar: 45g

FAQs

1. Can I use evaporated milk instead of condensed milk?

No, evaporated milk is not sweetened and will not give the same rich, sweet, and thick texture needed for this pie.

2. Can I make this pie ahead of time?

Yes! Condensed Milk Pecan Pie can be made 1–2 days in advance and stored in the refrigerator until ready to serve.

3. How do I keep the pie crust from getting soggy?

You can blind-bake (pre-bake) the crust for 10 minutes before adding the filling to help prevent sogginess.

4. Can I freeze Pecan Pie?

Yes! Once fully cooled, wrap tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

5. Why did my pecan pie filling not set?

The pie may need more baking time if it’s too jiggly. Bake until the edges are set and the center only slightly wobbles.

Conclusion

Condensed Milk Pecan Pie is a rich, sweet, and satisfying dessert that brings a luscious twist to a classic favorite. The creamy condensed milk adds a unique smoothness that blends perfectly with the caramelized brown sugar and crunchy pecans. Whether for holidays or a weekend dessert, this pie is sure to be a showstopper on any table.

Try this recipe today and enjoy a slice of Southern-inspired sweetness! 🥧🍯🌰

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