If you’re a fan of classic pecan pie but want a richer, creamier twist, this Condensed Milk Pecan Pie is the perfect dessert for you. Made with sweetened condensed milk, this pie has a luscious, custard-like filling that pairs perfectly with the crunchy pecans and buttery crust. Whether you’re serving it for Thanksgiving, a holiday gathering, or just because, this pie is sure to be a crowd-pleaser.
Why You’ll Love This Recipe
- Rich and Creamy: Sweetened condensed milk gives the filling a luxurious, custard-like texture.
- Perfectly Balanced: The sweetness of the filling pairs beautifully with the nutty, crunchy pecans.
- Easy to Make: Simple ingredients and straightforward steps make this recipe a breeze.
- Crowd-Pleaser: A classic dessert that’s always a hit at gatherings.
Ingredients Breakdown:
- 1 unbaked 9-inch pie crust – The flaky base that holds the filling.
- 1 cup pecans, chopped – Adds crunch and nutty richness.
- 1 cup sweetened condensed milk – Provides creaminess and sweetness.
- 3 large eggs – Helps bind the filling and create a custard-like texture.
- ¼ cup granulated sugar – Enhances the pie’s sweetness.
- ¼ cup unsalted butter, melted – Adds richness and smoothness.
- 1 teaspoon vanilla extract – Brings warm, aromatic flavor.
- ½ teaspoon ground cinnamon – Adds warmth and spice.
- ¼ teaspoon salt – Balances the sweetness and enhances flavors.
Tips and Tricks
- Use a Deep-Dish Pie Pan: This ensures the filling fits comfortably without overflowing.
- Toast the Pecans: For extra flavor, toast the pecans in a dry skillet before chopping and adding them to the filling.
- Check for Doneness: The pie is done when the center is slightly jiggly but set around the edges.
- Cool Completely: Let the pie cool completely before slicing to ensure clean cuts.
Variations and Customizations
- Chocolate Pecan Pie: Add 1/2 cup chocolate chips to the filling for a chocolatey twist.
- Maple Pecan Pie: Replace the granulated sugar with 1/4 cup maple syrup for a deeper flavor.
- Gluten-Free Option: Use a gluten-free pie crust.
- Nut-Free Option: Substitute the pecans with toasted coconut or oats.
Pairing Suggestions
- Whipped Cream: A dollop of freshly whipped cream adds a light, creamy contrast.
- Ice Cream: Serve with a scoop of vanilla, caramel, or butter pecan ice cream.
- Beverages: Pair with a cup of coffee, tea, or a glass of dessert wine.
Storage Instructions
- Room Temperature: Store the pie covered at room temperature for up to 2 days.
- Refrigerate: Keep in the fridge for up to 5 days. Bring to room temperature or warm slightly before serving.
- Freeze: Wrap the pie tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
Popular Questions
1. Can I use a pre-made pie crust?
Yes, a store-bought pie crust works perfectly and saves time.
2. Can I make this pie ahead of time?
Absolutely! Bake the pie a day in advance and store it at room temperature or in the fridge.
3. Can I use other nuts?
Yes, try using walnuts or a mix of nuts for a different flavor and texture.
Condensed Milk Pecan Pie
A rich and creamy twist on the classic pecan pie, this version uses sweetened condensed milk for a luscious custard-like filling that perfectly complements crunchy pecans and a buttery crust. Ideal for holidays, gatherings, or any dessert craving.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a deep-dish pie pan.
- In a large mixing bowl, whisk together the condensed milk, eggs, sugar, melted butter, vanilla extract, cinnamon, and salt until smooth.
- Stir in the chopped pecans until evenly distributed.
- Pour the filling mixture into the prepared pie crust.
- Bake for 50–55 minutes, or until the center is slightly jiggly but the edges are set.
- Remove from the oven and let the pie cool completely before slicing and serving.
Notes
For best results, toast the pecans before baking. Let the pie cool completely before slicing for clean cuts. Variations include adding chocolate chips, swapping sugar with maple syrup, or using gluten-free crusts. Store leftovers covered at room temperature for 2 days, refrigerated for 5 days, or frozen for up to 2 months.
Too sweet😫