Condensed Milk Pecan Pie – Creamy Southern Classic with Custard Texture
Make the best Condensed Milk Pecan Pie with a creamy, custard-like filling and buttery crust — a rich twist on the traditional Southern favorite.
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.