There’s something quietly magical about a pecan pie cooling on the counter, that caramelized aroma, the glossy top that cracks just a little when you slice it. This Condensed Milk Pecan Pie takes that nostalgia and gives it a creamy twist. By swapping corn syrup for sweetened condensed milk, the filling turns luxuriously smooth, almost custard-like, while keeping the familiar crunch and buttery sweetness you expect from a Southern classic.
Whether you’re prepping for Thanksgiving, a potluck, or just craving something indulgent on a Sunday afternoon, this version delivers the comfort of tradition with a touch of surprise.
Ingredients for Condensed Milk Pecan Pie
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 cup pecans, chopped (plus a few halves for garnish if desired)
- 1 cup sweetened condensed milk
- 3 large eggs
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
💡 Tip: For deeper flavor, toast the pecans in a dry skillet over medium heat for 3–5 minutes until fragrant. Let them cool before mixing.
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C).
Place your unbaked pie crust into a deep-dish pie pan and crimp the edges if you’d like that rustic look. - Mix the filling.
In a large bowl, whisk together sweetened condensed milk, eggs, sugar, melted butter, vanilla, cinnamon, and salt until the mixture is silky and well combined. - Add the pecans.
Stir in the chopped pecans and pour the mixture into the pie crust. Gently tap the pan to level the filling. - Bake the pie.
Bake for 50–55 minutes, or until the center is just slightly jiggly and the edges are set. The pie will firm up as it cools. - Cool completely.
Let the pie cool at room temperature for at least 2–3 hours before slicing. This helps the custard set and ensures clean cuts.
Tips & Tricks for Perfect Texture
- Check for doneness: The center should wobble slightly, like a soft cheesecake.
- Cool before slicing: Cutting too soon will make the filling run.
- Deep-dish pan only: The condensed milk mixture puffs slightly while baking.
- Extra gloss: Brush the top lightly with melted butter after baking for that bakery-style sheen.
Why condensed milk?
It replaces corn syrup’s pure sweetness with a creamy balance of milk solids and sugar, giving the pie a fuller, more complex flavor — think caramel custard meets pecan crunch.
Variations & Substitutions
- Chocolate Pecan Pie: Stir in ½ cup semi-sweet chocolate chips for a mocha-like depth.
- Maple Version: Replace granulated sugar with ¼ cup maple syrup for a cozy fall flavor.
- Nut-Free Twist: Use toasted coconut flakes instead of pecans.
- Gluten-Free Option: Swap for a gluten-free crust — same bake time, same results.
- Mini Pies: Divide filling among small tart shells and bake for 25–30 minutes.
FAQ — Condensed Milk Pecan Pie Questions Answered
Can I use evaporated milk instead of condensed milk?
Not quite. Evaporated milk isn’t sweetened and has a thinner consistency. You’d need to add sugar and adjust baking time — condensed milk gives the signature custard texture.
Can I make this pie ahead of time?
Absolutely. It actually tastes better the next day. Bake, cool, and cover tightly. Store at room temperature for up to 2 days or refrigerate for up to 5.
My pie cracked — what happened?
It was likely overbaked. Pull it out when the center still jiggles slightly; it’ll set as it cools.
Nutrition Information (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | ~480 |
| Fat | 29g |
| Carbohydrates | 49g |
| Sugar | 38g |
| Protein | 7g |
| Sodium | 190mg |
(Values are approximate and depend on crust type and toppings.)
Storage & Freezing Instructions
- Room Temperature: Cover loosely and store up to 2 days.
- Refrigerate: Lasts up to 5 days; bring to room temp before serving.
- Freeze: Wrap tightly in plastic wrap and foil. Freeze up to 2 months. Thaw overnight in the fridge.
Bake, Slice, and Share the Comfort
There’s something deeply grounding about a dessert that connects memory, warmth, and texture all in one bite. This Condensed Milk Pecan Pie does exactly that, a creamy, custardy twist that honors tradition but feels just a little more indulgent.
So go ahead, bake it for someone you love, share a slice over coffee, or sneak a forkful straight from the pan. No judgment here.
Don’t forget to print or save this recipe for your next gathering, it might just become your new signature pie.
Condensed Milk Pecan Pie – Creamy Southern Classic with Custard Texture
Ingredients
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 cup pecans, chopped (plus a few halves for garnish if desired)
- 1 cup sweetened condensed milk
- 3 large eggs
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ salt
Instructions
- Preheat the oven to 350°F (175°C).Place your unbaked pie crust into a deep-dish pie pan and crimp the edges if you’d like that rustic look.
- Mix the filling. In a large bowl, whisk together sweetened condensed milk, eggs, sugar, melted butter, vanilla, cinnamon, and salt until the mixture is silky and well combined.
- Add the pecans. Stir in the chopped pecans and pour the mixture into the pie crust. Gently tap the pan to level the filling.
- Bake the pie. Bake for 50–55 minutes, or until the center is just slightly jiggly and the edges are set. The pie will firm up as it cools.
- Cool completely. Let the pie cool at room temperature for at least 2–3 hours before slicing. This helps the custard set and ensures clean cuts.