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Condensed Milk Pecan Pie
Emily

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.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust
  • 1 cup pecans, chopped
  • 1 cup sweetened condensed milk
  • 3 large eggs
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt

Equipment

  • deep-dish pie pan
  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a deep-dish pie pan.
  2. In a large mixing bowl, whisk together the condensed milk, eggs, sugar, melted butter, vanilla extract, cinnamon, and salt until smooth.
  3. Stir in the chopped pecans until evenly distributed.
  4. Pour the filling mixture into the prepared pie crust.
  5. Bake for 50–55 minutes, or until the center is slightly jiggly but the edges are set.
  6. 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.