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.

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

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

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.