This Condensed Milk Pecan Pie is rich, sweet, nutty, and beautifully creamy thanks to the addition of sweetened condensed milk. It has all the classic comfort of a traditional pecan pie, but with a smooth filling that is simple to prepare and full of caramel-like flavor.
Perfect for holidays, family gatherings, Thanksgiving, Christmas, or Sunday dessert, this pie is easy enough for beginner bakers and impressive enough for a special occasion.
Ingredients
Pie Filling
- 1 pie crust pastry
- ⅓ cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 can sweetened condensed milk, 14 ounces
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups pecans
Equipment Needed
- 9-inch deep dish pie pan
- Large mixing bowl
- Rimmed baking sheet
- Pie shield or aluminum foil
Instructions
Step 1: Prepare the Pie Crust
Fit your favorite pie crust into a 9-inch deep dish pie pan.
Place the prepared crust in the refrigerator while you make the filling. Chilling the crust helps it hold its shape while baking.
Step 2: Preheat the Oven
Preheat your oven to 350°F (175°C).
Place a rimmed baking sheet on the bottom rack of the oven while it preheats. This helps catch any spills and also gives the pie steady heat from underneath.
Step 3: Toast the Pecans
For extra flavor, lightly toast the pecans in a dry skillet over medium heat.
Stir frequently until the pecans become fragrant, then remove them from the heat and let them cool.
This step is optional, but it adds a deeper, richer nutty flavor to the pie.
Step 4: Make the Filling
In a large mixing bowl, stir together the brown sugar and all-purpose flour.
Add the eggs and mix until well combined.
Stir in the sweetened condensed milk and vanilla extract until the mixture is smooth and evenly combined.
Step 5: Add the Pecans
Add the pecans to the filling mixture and stir until they are fully coated.
Pour the filling into the prepared pie crust.
Step 6: Bake the Pie
Place the pie on the preheated baking sheet.
Bake for 25 minutes.
After 25 minutes, cover the edges of the crust with a pie shield or strips of aluminum foil to prevent over-browning.
Continue baking for about 10 more minutes, or until the edges of the filling are set and the center still has a slight jiggle.
Step 7: Cool and Chill
Remove the pie from the oven and let it cool completely to room temperature.
Once cooled, transfer it to the refrigerator for storage.
This pie is best served chilled or cool, allowing the flavors to fully develop.
Storage
Cover the pie loosely and store it in the refrigerator for up to 5 days.
For the best texture and flavor, let the pie chill before slicing.
Recipe Notes
Toasting the pecans is optional, but highly recommended for a deeper flavor.
Do not overbake the pie. The center should still have a slight wiggle when it comes out of the oven.
Use a deep dish pie pan to prevent the filling from overflowing.
For clean slices, chill the pie well before cutting.
Serving Suggestions
Serve this condensed milk pecan pie with:
- Whipped cream
- Vanilla ice cream
- Caramel drizzle
- A sprinkle of sea salt
- Hot coffee or tea
Final Thoughts
This Condensed Milk Pecan Pie is a delicious twist on a classic dessert. The sweetened condensed milk gives the filling a creamy, rich texture, while the pecans add crunch and nutty flavor.
It is simple, cozy, and perfect for any dessert table.
