Ingredients for Condensed Milk Pecan Pie
- 1 unbaked 9-inch pie crust
- 1 can (14 oz) sweetened condensed milk
- 3 large eggs
- ¼ cup melted butter
- 1 cup chopped pecans (plus extra halves for topping)
- ½ cup brown sugar
- 1 tsp vanilla extract
- ¼ tsp salt
Tools You’ll Need
- Mixing bowl
- Whisk
- Spatula
- 9-inch pie pan (if you’re not using a store-bought crust already in one)
- Baking sheet (prevents spills and promotes even baking)
- Cooling rack
Additions and Substitutions
Here’s where you can get creative!
Additions
- Chocolate chips – For a turtle-pie twist
- A splash of bourbon – Adds depth and warmth
- Orange zest – A bright, festive lift
- Maple extract – Enhances nuttiness
Substitutions
- Brown sugar → coconut sugar or light brown sugar
- Butter → melted coconut oil (for dairy-light version, though flavor changes)
- Pie crust → graham cracker crust for a softer, sweeter base
How to Make Condensed Milk Pecan Pie
Step 1: Preheat the oven
Set your oven to 350°F (175°C) so it’s perfectly warm when the pie goes in.
Step 2: Make the filling
In a mixing bowl, whisk together:
- Eggs
- Sweetened condensed milk
- Melted butter
- Brown sugar
- Vanilla
- Salt
Keep whisking until smooth and creamy.
Step 3: Add pecans
Fold in chopped pecans using a spatula.
Step 4: Fill the crust
Pour the mixture into the unbaked pie crust. Smooth the top gently.
Step 5: Decorate
If you want a picture-perfect pie, add pecan halves on top in a circle pattern.
Step 6: Bake
Bake 45–50 minutes, or until:
- The center no longer jiggles like liquid
- The edges turn golden
- The pecans look shiny and toasted
Step 7: Cool
Let the pie cool completely—this step is crucial so the filling sets beautifully for slicing.
What to Serve with Condensed Milk Pecan Pie
- Vanilla ice cream (classic pairing!)
- Whipped cream
- Caramel drizzle
- A warm cup of coffee or tea
This pie also makes a stunning addition to holiday dessert tables, potlucks, or Thanksgiving menus.
Tips for Making the Best Pie
- Don’t overbake – Remove when the center is just set.
- Use room-temperature eggs for smoother mixing.
- Shield the crust edges with foil if they brown too quickly.
- Cool fully for clean slices (trust me, it’s worth the wait).
Storage Instructions
- Room temperature: Up to 1 day
- Refrigerator: 4–5 days, covered
- Freezer: Freeze slices for up to 2 months; wrap tightly
Thaw overnight in the fridge for best results.
