Description: This Condensed Milk Pecan Pie is a delightful twist on the classic pecan pie, boasting a rich, gooey caramel-like center thanks to the sweetened condensed milk. It’s incredibly easy to make, requiring minimal ingredients and steps, yet delivers maximum flavor. The buttery pecans perfectly complement the sweet filling, creating a truly irresistible dessert that’s perfect for holidays, special occasions, or simply a sweet treat any day of the week.
Ingredients:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/4 cup unsalted butter, melted
- 1 tbsp all-purpose flour
- 1/2 tsp salt
- 1½ cups pecan halves
Preparation:
- Step 1: Preheat your oven to 350°F (175°C). This is crucial for even baking and preventing the crust from becoming soggy. Make sure your oven is properly calibrated for accurate temperature.
- Step 2: In a large bowl, whisk together the sweetened condensed milk, eggs, vanilla extract, melted butter, all-purpose flour, and salt until the mixture is smooth and well combined. Ensure there are no lumps, as this will affect the texture of the pie. The butter should be completely melted but not hot, to avoid cooking the eggs.
- Step 3: Gently stir in the pecan halves until they are evenly coated with the condensed milk mixture. Distribute the pecans evenly throughout the filling to ensure every slice is packed with nutty goodness.
- Step 4: Pour the pecan mixture carefully into the unbaked pie crust, spreading it evenly across the bottom. This will ensure a uniform pie with a consistent filling-to-crust ratio.
- Step 5: Bake the pie for 45–50 minutes. Check the pie regularly during baking. The pie is ready when the center is set, but still has a slight jiggle, and the top is a beautiful golden brown. If the crust starts to brown too quickly, cover the edges with aluminum foil to prevent burning.
Why will you love this recipe?
This Condensed Milk Pecan Pie is a winner for so many reasons! First and foremost, it’s incredibly easy to make. Unlike traditional pecan pies that require making a caramel base, this recipe uses sweetened condensed milk as the star ingredient, which simplifies the process and guarantees a sweet, gooey, and utterly delicious filling. It’s also a crowd-pleaser. The combination of buttery pecans, rich caramel flavor, and flaky crust is simply irresistible. Plus, it requires minimal ingredients, most of which you probably already have in your pantry. It is a versatile dessert, perfect for any occasion, and it’s a fantastic way to elevate a simple pie crust into something truly special. The texture is perfect: the smooth, creamy filling contrasts beautifully with the crunchy pecans and crisp crust.
Serving Suggestions:
- Serve the pie plain, slightly warm or at room temperature.
- Add a scoop of vanilla ice cream or whipped cream for extra indulgence. The coldness of the ice cream or whipped cream contrasts beautifully with the warm pie.
- Drizzle with caramel sauce or chocolate sauce for an extra touch of sweetness.
- Garnish with a few extra pecan halves for a visually appealing presentation.
- Pair with a cup of coffee or tea to complement the richness of the pie.
Tips:
- For a flakier crust, use cold butter and ice water when making your own pie crust.
- If using a store-bought crust, blind bake it for 10 minutes before adding the filling to prevent a soggy bottom.
- Toast the pecan halves before adding them to the filling for a deeper, more intense flavor.
- If the pie is browning too quickly, tent it with aluminum foil to prevent burning.
- Allow the pie to cool completely before slicing to allow the filling to set properly.
- Store leftover pie in the refrigerator for up to 3 days.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Nutritional Information: (per slice, approximate)
- Calories: 435 kcal
- Protein: 5g
- Sodium: 200mg
Conclusion
This Condensed Milk Pecan Pie is a guaranteed crowd-pleaser, offering a delightful combination of rich, sweet, and nutty flavors in every bite. Its simplicity and ease of preparation make it a perfect dessert for any occasion, from holiday gatherings to weeknight treats. The gooey caramel-like filling, crunchy pecans, and flaky crust create a symphony of textures and flavors that will leave everyone wanting more. So, go ahead and bake this irresistible pie and experience the magic of condensed milk in a classic dessert!
Questions and Answers:
Q1: Can I use a different type of nut in this pie?
A: While pecans are traditional for pecan pie, you can definitely experiment with other nuts! Walnuts would be a great substitute, offering a slightly earthier flavor. You could also try using almonds or even a mix of different nuts for a unique twist. Just be sure to chop the nuts into similar sizes for even distribution in the filling. Keep in mind that different nuts have different fat contents and textures, so the overall result may vary slightly.
Q2: My pie crust always gets soggy. How can I prevent that?
A: Soggy pie crusts are a common baking frustration, but there are a few tricks to combat them! First, blind baking the crust before adding the filling can help create a barrier against moisture. To blind bake, line the crust with parchment paper and fill it with pie weights or dried beans, then bake for about 10 minutes before removing the weights and adding the filling. Additionally, brushing the bottom of the crust with a thin layer of melted chocolate or egg wash before adding the filling can also help seal it and prevent it from getting soggy. Make sure your oven is at the correct temperature, as a too-low temperature can also contribute to a soggy crust.
Q3: Can I make this pie ahead of time?
A: Absolutely! In fact, this pie is often even better the next day, as the flavors have more time to meld together. You can bake the pie a day or two in advance and store it in the refrigerator. Just be sure to cover it loosely to prevent it from drying out. When you’re ready to serve it, you can warm it up slightly in the oven or enjoy it cold.
Q4: Can I freeze this pie?
A: Yes, you can freeze this pie for longer storage. Allow the pie to cool completely, then wrap it tightly in plastic wrap and then in foil. Freeze for up to 2-3 months. When you’re ready to eat it, thaw it in the refrigerator overnight. You may want to warm it up slightly in the oven before serving to restore its texture.
Q5: Can I reduce the sweetness of this pie?
A: The sweetness of this pie comes primarily from the sweetened condensed milk, so it’s difficult to significantly reduce the sweetness without altering the texture and consistency of the filling. However, you can try using slightly less sweetened condensed milk (reducing it by 1/4 cup) and adding a tablespoon or two of heavy cream to compensate for the lost volume. You could also use unsweetened pecans for a counterpoint to the sweetness.
