Condensed Milk Pecan Pie Recipe

If you’re in the mood for a crowd-pleasing, soul-warming dessert that’s deceptively easy but utterly unforgettable, let me introduce you to my favorite Condensed Milk Pecan Pie. This luscious pie is everything I love about southern baking: a foolproof filling that’s creamy and rich, just the right amount of crunch from buttery pecans, and a golden pie crust that brings it all together. Whether you’re baking for the holidays, a backyard potluck, or simply treating yourself on a quiet afternoon, this recipe promises a slice of pure comfort.

Ingredients You’ll Need

Good news: the magic of Condensed Milk Pecan Pie happens with just a few pantry staples, each one playing a crucial role in creating that signature flavor and texture. Here’s what you’ll need, and why each ingredient matters:

• Unbaked 9-inch pie crust: The foundation of our pie, offering a crisp buttery edge that anchors the rich filling.
• Sweetened condensed milk (14 oz can): The key to a gorgeously smooth, caramel-like filling that sets up beautifully every time.
• Large eggs (2): Eggs bind everything together and create that custard-like consistency.
• Vanilla extract (1 teaspoon): A little splash of vanilla gives the filling warmth and beautiful aroma.
• Packed brown sugar (1/2 cup): Brown sugar deepens the sweetness and adds a molasses note that pairs perfectly with pecans.
• Melted butter (2 tablespoons): Butter enriches the filling and helps it bake to a perfect golden brown.
• Pecan halves (1½ cups): The stars of the show, pecans bring irresistible crunch and toasty flavor.

How to Make Condensed Milk Pecan Pie

Step 1: Prepare the Oven and Pie Crust

Start by preheating your oven to 350°F (175°C). If your pie crust is refrigerated, let it come to room temperature for easier unrolling. Carefully fit it into a 9-inch pie plate, crimping the edges for that classic homemade look. Place the prepared crust on a baking sheet to shield against any drips in the oven later.

Step 2: Mix the Filling

In a large bowl, whisk together the sweetened condensed milk, eggs, vanilla extract, brown sugar, and melted butter. Take your time mixing until the ingredients are well combined—the filling should be silky with a rich caramel color and delightfully sweet aroma.

Step 3: Add Pecans

Stir the pecan halves into the filling mixture, making sure every nut is coated well. This step ensures each bite of your Condensed Milk Pecan Pie offers that magical chewy-crumbly contrast all the way through.

Step 4: Assemble the Pie

Pour the luscious filling into your prepared pie crust, then gently spread the pecans so they’re evenly distributed. The nuts will naturally rise to the top, giving your pie that inviting, rustic look that begs for a photo (and a fork).

Step 5: Bake to Perfection

Slide the pie into your preheated oven and bake for 45 to 50 minutes. You’re looking for a golden, slightly puffed top, with the center still just a bit jiggly when you nudge the pan. As the pie cools, the filling will firm up to that perfect sliceable texture.

Step 6: Cool and Slice

Patience is key here! Let your Condensed Milk Pecan Pie cool completely at room temperature. This helps the custardy filling finish setting, so your slices come out neat and gorgeous. Once cool, you’re ready to serve up a piece of heaven.

How to Serve Condensed Milk Pecan Pie

Garnishes

Elevate each slice of Condensed Milk Pecan Pie with a dollop of freshly whipped cream or a scoop of vanilla ice cream. If you’re feeling extra fancy, a drizzle of warm caramel sauce or a sprinkle of flaky sea salt on top makes for an unforgettable finish.

Side Dishes

This pie is the star of any dessert table, but for celebrations or holiday gatherings, I love to serve it alongside fresh berries. Their tartness balances the sweetness beautifully. A mug of strong coffee or even a glass of bourbon pairs deliciously with every buttery bite.

Creative Ways to Present

If you’re entertaining, slice the pie into bite-sized squares for a pecan pie “bar” platter. Or bake the filling in individual tart pans for adorable mini pies—perfect for potlucks or gifting. However you present it, the deep flavors and beautiful golden hue of Condensed Milk Pecan Pie always steal the show.

Make Ahead and Storage

Storing Leftovers

To keep your Condensed Milk Pecan Pie fresh, transfer cooled leftovers to an airtight container or cover the pie plate tightly with foil. It will keep beautifully in the refrigerator for up to 4 days, making it perfect for enjoying well after your gathering.

Freezing

This pie freezes like a dream. Once completely cooled, wrap it securely in both plastic wrap and foil. Label it, then tuck into the freezer for up to 2 months. Thaw overnight in the refrigerator, and it’ll taste just as scrumptious as the day it was baked.

Reheating

For that warm, just-baked experience, reheat individual slices in the microwave for 10-15 seconds, or warm the whole pie (covered in foil) in a 300°F oven until gently heated through. Top with ice cream or whipped cream while it’s still warm for a swoon-worthy treat.

FAQs

Can I use a store-bought crust for Condensed Milk Pecan Pie?

Absolutely! Store-bought crust works perfectly for this recipe, and it saves time if you’re in a hurry. If you love making pie dough from scratch, by all means use your favorite homemade recipe—either way, the filling will shine.

Do I need to toast the pecans first?

You don’t have to, but toasting the pecan halves in a dry skillet for a few minutes brings out even more flavor and enhances their crunch. Just be sure to let them cool before adding to the filling.

Why is my filling runny?

The filling needs to cool completely to set—if you cut into the pie too soon, it may seem soft. If your oven runs cool or if you use extra-large eggs, baking time might need to be a few minutes longer. You want the center slightly jiggly but not liquid.

Can I make Condensed Milk Pecan Pie ahead of time?

Yes! In fact, the flavors meld and improve as it sits. Bake the day before your event, cool completely, then cover and chill. Bring to room temperature (or gently warm) before serving for best results.

Is it possible to make this pie gluten-free?

The filling itself is gluten-free—just swap in a gluten-free pie crust from the store or your favorite gluten-free recipe, and everyone can indulge in a slice of Condensed Milk Pecan Pie bliss!

Final Thoughts

If you’re looking to bake something truly memorable, you can’t go wrong with this Condensed Milk Pecan Pie. It’s simple, indulgent, and guaranteed to bring a smile to every face at the table. Give it a try—and don’t be surprised if it vanishes in a flash!

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