Condensed Milk Pecan Pie

This condensed milk pecan pie is a rich, gooey dessert that’s ridiculously easy to make and absolutely irresistible. I use sweetened condensed milk instead of the usual corn syrup, which gives the filling a caramel-like texture and deep, creamy sweetness. Loaded with toasted pecans and baked in a buttery pie crust, it’s the kind of pie that disappears fast at any gathering.

Why You’ll Love This Recipe

I love this recipe because it simplifies a classic dessert without sacrificing flavor. The condensed milk gives the filling a velvety smooth consistency and adds just the right amount of sweetness. I don’t have to deal with corn syrup or complicated steps—everything comes together in one bowl. It’s perfect for holidays, potlucks, or anytime I want to bake something that feels nostalgic and indulgent.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unbaked 9-inch pie crust (homemade or store-bought)
• Sweetened condensed milk
• Brown sugar
• Eggs
• Vanilla extract
• Salt
• Butter, melted
• Pecan halves

directions

1. I preheat the oven to 350°F (175°C) and place the pie crust in a 9-inch pie dish.

2. In a mixing bowl, I whisk together the sweetened condensed milk, brown sugar, eggs, vanilla, salt, and melted butter until smooth.

3. I stir in the pecan halves, making sure they’re evenly coated in the mixture.

4. I pour the filling into the prepared pie crust and gently spread the pecans out evenly.

5. I bake the pie for 45–50 minutes, until the center is set and the top is golden brown.

6. I let it cool completely before slicing to allow the filling to firm up.

Servings and timing

This pie serves 8.
Prep time: 10 minutes
Bake time: 50 minutes
Cooling time: 2 hours
Total time: About 3 hours (including cooling)

Variations

Sometimes I add a splash of bourbon or a pinch of cinnamon for extra warmth. I’ve also mixed in chocolate chips or drizzled the finished pie with melted dark chocolate for a richer twist. For a more rustic feel, I use chopped pecans instead of halves. And if I’m in a hurry, I use a frozen pie crust to save even more time.

storage/reheating

I store leftovers covered in the fridge for up to 4 days. To serve warm, I reheat individual slices in the microwave for about 15 seconds. This pie also freezes well—I wrap it tightly and freeze for up to 2 months, then thaw in the fridge overnight before serving.

FAQs

Can I use evaporated milk instead of condensed milk?

No, sweetened condensed milk is much thicker and sweeter. Evaporated milk won’t give the same rich, gooey texture.

Should I toast the pecans first?

I sometimes do for extra flavor, but it’s not required. The pecans toast a bit naturally while baking.

Can I make this pie ahead of time?

Yes, I often bake it the day before and keep it chilled until serving. It slices even better when fully cooled.

Do I need to blind bake the crust?

No, the filling bakes long enough that the crust cooks through without pre-baking. I just make sure to use a sturdy pie crust.

How do I know when the pie is done?

I check that the center is set and doesn’t jiggle too much. It will continue to firm up as it cools.

Conclusion

This condensed milk pecan pie is one of my favorite takes on a classic dessert. It’s rich, sweet, and has that perfect gooey texture that everyone loves. With just a few simple ingredients and no corn syrup required, it’s an easy win for any occasion—and always earns a spot on my holiday table.

Condensed Milk Pecan Pie

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• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: Serves 8
• Category: Dessert
• Method: Baking
• Cuisine: Southern-Inspired
• Diet: Vegetarian

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Description

This condensed milk pecan pie is a rich, gooey Southern-style dessert made without corn syrup. Sweetened condensed milk creates a smooth, caramel-like filling that’s loaded with toasted pecans and baked in a buttery crust. Easy to make and incredibly indulgent, it’s a guaranteed hit for holidays, potlucks, or anytime you need a nostalgic treat.

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Ingredients

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 1 (14 oz) can sweetened condensed milk
• ½ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 3 tablespoons unsalted butter, melted
• 1½ cups pecan halves

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Instructions

1. Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie dish.
2. In a mixing bowl, whisk together sweetened condensed milk, brown sugar, eggs, vanilla, salt, and melted butter until smooth.
3. Stir in pecan halves, making sure they are evenly coated.
4. Pour the mixture into the prepared pie crust and spread the pecans evenly.
5. Bake for 45–50 minutes, until the center is set and the top is golden brown.
6. Let the pie cool completely (about 2 hours) before slicing to allow the filling to firm up.

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Notes

Add a splash of bourbon or a pinch of cinnamon for extra warmth.

Mix in chocolate chips or drizzle with melted dark chocolate for a decadent twist.

• Use chopped pecans for a rustic texture.
• A frozen pie crust works well for quick prep.
• The pie sets as it cools, so be sure to let it rest before slicing.