Condensed Milk Pecan Pie

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This Condensed Milk Pecan Pie is a simple, old-fashioned dessert featuring a luxuriously smooth filling and a flaky, buttery crust, perfect for holidays or gatherings.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 480

Ingredients Method Nutrition Notes

Ingredients

For the Pie

1 9-inch unbaked pie crust Shortcrust pastry ready to fill; provides a flaky, buttery base.
1 can (14 oz) sweetened condensed milk Thick, sweet milk that creates a creamy, caramel-like filling when baked.
3 large eggs Bind the filling and give it a custardy texture.
1/4 cup melted butter Adds richness and helps the filling set.
1 cup chopped pecans Folded in for crunchy texture and nutty flavor.
1/2 cup brown sugar Deep, molasses-scented sweetness.
1 tsp vanilla extract Brings warmth and aromatic depth.
1/4 tsp salt Balances sweetness and amplifies flavors.

Method

Preparation

Preheat the oven to 350°F (175°C). Place a rack in the center.
Place the unbaked pie crust into a 9-inch pie plate, pressing it evenly along the bottom and sides. Set aside.
In a large mixing bowl, whisk together sweetened condensed milk, eggs, melted butter, brown sugar, vanilla extract, and salt until smooth.
Gently stir in the chopped pecans.
Pour the filling mixture evenly into the prepared pie crust, smoothing the top.
Arrange the pecan halves on top for decoration.

Baking

Bake in the preheated oven for 50 to 60 minutes, or until the filling is set and the crust is golden brown.
Let the pie cool completely on a wire rack before serving.

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 50gProtein: 6gFat: 30gSaturated Fat: 15gSodium: 250mgFiber: 1gSugar: 30g

Notes

Use room temperature eggs for smoother incorporation. If crust edges brown too quickly, tent with foil. Refrigerate leftovers for up to 4 days or freeze for up to 2 months.

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