How to Make Condensed Milk Pecan Pie – Sweet & Buttery Delight

Condensed milk pecan pie transformed my Thanksgiving disaster into my family’s most requested dessert. Three years ago, I was frantically searching for a foolproof dessert recipe when my traditional pecan pie filling turned into a sugary mess.

That’s when I discovered the magic of using sweetened condensed milk as the base – it creates the most luxuriously creamy texture while eliminating the guesswork that often leads to runny or overly sweet results.

Why You’ll Love This Recipe

This condensed milk pecan pie recipe became my secret weapon for stress-free entertaining. Unlike traditional pecan pies that require precise corn syrup measurements and temperature monitoring, this version practically makes itself. The sweetened condensed milk acts as both sweetener and binding agent, creating that perfect balance between gooey and set that every pecan pie lover craves.

The best part? Even novice bakers achieve bakery-quality results every single time. My neighbor, who claimed she “couldn’t bake water,” now brings this easy pecan pie recipe to every potluck and receives endless compliments. The five-step process eliminates complicated techniques while delivering that rich, nutty flavor and silky smooth filling that makes this dessert absolutely irresistible.

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Ingredients List

This perfect pecan pie crust foundation combined with our creamy pecan pie filling creates the ultimate comfort dessert that never fails to impress.

Discover more delicious lunch ideas here for your complete recipe collection.

Step-by-Step Directions

Step 1: Preheat your oven to 350°F and place the unbaked pie crust in a 9-inch pie pan. Crimp the edges decoratively and set aside while preparing the filling.

Step 2: In a large mixing bowl, whisk together the sweetened condensed milk and eggs until completely smooth. This condensed milk pecan pie base should be creamy without any lumps.

Step 3: Add melted butter, granulated sugar, vanilla extract, ground cinnamon, and salt to the mixture. Whisk vigorously for 30 seconds until all ingredients are fully incorporated and the mixture appears glossy.

Step 4: Gently fold in the chopped pecans, ensuring they’re evenly distributed throughout the filling. Pour this mixture into your prepared pie crust, spreading pecans evenly across the surface.

Step 5: Bake for 45-50 minutes until the center is just set but still slightly jiggly when gently shaken. The top should be golden brown and a knife inserted near the center should come out mostly clean.

Exact Timing to make Condensed Milk Pecan Pie

• Prep Time: 15 minutes
• Baking Time: 45-50 minutes
• Cooling Time: 2 hours minimum
• Total Time: 3 hours 15 minutes

The beauty of this condensed milk pecan pie lies in its efficiency – most of your time is hands-off cooling, making it perfect for busy holiday schedules.

Nutritional Information

Nutritional data based on USDA food composition database. Pecans contribute healthy monounsaturated fats and essential minerals, while condensed milk provides calcium and protein.

Healthier Alternatives

This Condensed Milk Pecan Pie adapts beautifully to dietary restrictions. For diabetic-friendly versions, substitute sugar-free condensed milk and reduce added sugars. Gluten-free guests will love an almond flour crust variation that actually enhances the nutty flavor profile.

Explore more delicious desserts here for additional healthy treat inspiration.

Serving Suggestions

Classic Elegance: Serve each slice of condensed milk pecan pie with a dollop of freshly whipped cream and a light dusting of cinnamon. The cool, airy cream provides the perfect contrast to the rich, dense filling while enhancing the warm spice notes.

Gourmet Presentation: Drizzle each plate with caramel sauce and add a scoop of vanilla bean ice cream alongside your pie slice. This combination creates a restaurant-quality dessert experience that transforms your homemade condensed milk pecan pie into an unforgettable finale.

Coffee Pairing: This dessert pairs exceptionally well with robust coffee, bourbon, or dessert wine. The bitter notes in coffee balance the sweetness perfectly, while the nutty flavors complement aged spirits beautifully.

Common Mistakes to Avoid

Overbaking the Filling: The most frequent error is baking until the center is completely firm. Your condensed milk pecan pie should still have a slight jiggle in the center when removed from the oven, as it continues cooking from residual heat and will set perfectly during cooling.

Skipping the Cooling Period: Rushing to slice your pie before it’s properly cooled results in a runny mess. Allow at least 2 hours of cooling time for the filling to set properly – patience creates that perfect slice-holding texture.

Uneven Pecan Distribution: Pouring pecans in last-minute or not mixing thoroughly creates pockets without nuts. Gently fold pecans into the condensed milk mixture before pouring to ensure every bite contains the perfect balance of creamy filling and crunchy nuts.

Storing Tips

Room Temperature Storage: Your condensed milk pecan pie stays fresh at room temperature for up to 2 days when covered with plastic wrap or stored in an airtight container. This actually improves the flavor as the ingredients meld together overnight.

Refrigeration Method: For longer storage, refrigerate covered pie for up to 5 days. Remove from refrigerator 30 minutes before serving to allow flavors to brighten and achieve the ideal texture – cold pie can taste muted and overly firm.

Freezing Instructions: Wrap cooled pie tightly in plastic wrap, then aluminum foil for freezer storage up to 3 months. Thaw overnight in refrigerator, then bring to room temperature before serving. The condensed milk base freezes exceptionally well without texture changes.

FAQs

Condensed Milk Pecan Pie

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• Author: julia
• Total Time: 3 hours 15 minutes
• Yield: 1 9-inch pie 1x

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Description

This Condensed Milk Pecan Pie is the ultimate easy dessert for the holidays. With sweetened condensed milk creating a smooth, creamy texture and rich pecan flavor, it’s a stress-free twist on the classic pie. Perfect for Thanksgiving, potlucks, or anytime you crave recipes quick and delicious for dessert.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Preheat oven to 350°F (177°C) and place the unbaked pie crust in a 9-inch pie pan. Crimp edges decoratively and set aside.
2. In a large bowl, whisk together sweetened condensed milk and eggs until completely smooth.
3. Add melted butter, granulated sugar, vanilla extract, cinnamon, and salt. Whisk for 30 seconds until glossy and combined.
4. Fold in chopped pecans evenly and pour the filling into the prepared crust, spreading pecans across the surface.
5. Bake for 45–50 minutes, until the center is set but slightly jiggly. Cool for at least 2 hours before serving for the perfect slice.

Notes

Serve this pecan pie slightly warm or chilled. Store leftovers covered in the refrigerator for up to 4 days. Perfect make-ahead dessert for holidays and family gatherings.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 30g
• Sodium: 180mg
• Fat: 26g
• Saturated Fat: 8g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 85mg

Keywords: condensed milk pecan pie, recipes for dinner, recipes quick, easy dessert recipes, pecan pie recipe