Skip to Content

Condensed Milk Pecan Pie

Thanks for sharing!

Condensed milk pecan pie features a smooth creamy filling topped with plenty of toasted nuts. The combination of brown sugar, sweetened condensed milk and pecans is heavenly and makes this pie a memorable one.

Slice of pie showing smooth sweetened condensed milk and brown sugar filling topped with toasted pecans.

If you are looking for a way to change up your pecan pie game, you are in the right place. While we love the classic gooey pecan pie, it is fun to try different variations.

After falling in love with the combination of pecans and condensed milk in pecan dream bars, it seemed only fitting to try them together in a pie form. I have to say, I am glad I did.

My brother who always requests a pecan pie cheesecake for his birthday was glad I did too. This pie almost gives a little bit of those vibes, but the filling is softer and doesn’t have the tang.

So whether you are looking to avoid corn syrup in your pecan pie, or you just want to try something different. I hope you give this tasty condensed milk recipe a go.

Tips and Tricks

You can use either pecan halves or pecan pieces in your pie. The halves always look nice, but make the pie harder to cut.

Pecan pieces offer greater distribution, but don’t looks as pretty as arranged halves. You can use a mix of the two if you would like or use whichever you prefer.

Lightly toasting the nuts before you put them in the pie gives them more aroma and flavor. Just put them in a dry skillet over medium heat and cook stirring frequently until they are fragrant, about 5 minutes.

If you are in a hurry, you can skip toasting the nuts. But we think it is worth the minimal effort to do.

Otherwise, the filling comes together in just a few minutes. Stir together the brown sugar and flour first to make sure the flour is evenly distributed and won’t clump when you add the liquid ingredients.

Stir in the eggs, condensed milk and vanilla. Then add the toasted nuts.

Lifting first slice of cooled condensed milk pie out of the pan, showing smooth creamy center.

If you are using pecan halves, you can wait and put them on once the filling is in the pastry shell. That way you can arrange them however you would like.

Feel free to make your favorite pie crust recipe or pick up the pastry from the grocery store. Either way, make sure it is good and cold when you fill it so you get a nice flaky crust.

Check the pie after about 25 minutes and cover the exposed crust with a pie shield or aluminum foil. Then continue to cook until the edges are set and the center has just the tiniest wobble left.

Allow to cool completely before serving or transferring to the refrigerator. You can make the pie a couple of days in advance and store in the refrigerator until you are ready to serve it.

How do I store my pecan pie?

Because of the egg rich filling, it is best to store your pecan pie in the refrigerator. Loosely wrap it in foil or plastic wrap and keep it in the fridge for up to 4 days. You can also freeze your baked pie for up to 3 months.

How do you reheat a whole pecan pie?

If you make your pie in advance, but want to serve it warm (perhaps with a scoop of vanilla ice cream), you can warm it back up in a 300F oven for 10-15 minutes. Or you can heat individual slices in the microwave for a few seconds before serving.

Sliced of sweetened condensed milk pecan pie served on small dessert plate with remaining pie in the background.

More Twists on Classic Thanksgiving Pie Recipes

If you want to try another pecan pie without corn syrup, you can make a honey maple pecan pie. It relies on the sweet goodness of maple syrup, honey and brown sugar for a tasty and gooey filling.

Or try making caramel pecan pie for something different. It melts down caramels with a little milk and butter before adding the eggs to make a really tasty filling.

For the pumpkin pie side of the menu, try making maple pumpkin pie. It’s another one that uses maple syrup for a wonderful tasting pie.

While you are at it, pick up an extra can of condensed milk so you can make condensed milk pumpkin pie. It has a rich and creamy filling that comes together in just minutes with almost no measuring.

Did you make this recipe? Please leave a review in the recipe card below!

Yield: 12 Slices (a 9-inch deep dish pie)

Condensed Milk Pecan Pie

Slice of pie showing smooth sweetened condensed milk and brown sugar filling topped with toasted pecans.

Condensed milk pecan pie features a smooth creamy filling topped with plenty of toasted nuts. The combination of brown sugar, sweetened condensed milk and pecans is heavenly and makes this pie a memorable one.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • Pie crust
  • 1/3 cup brown sugar, packed
  • 2 Tablespoons all purpose flour
  • 14 oz. sweetened condensed milk
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups pecans

Instructions

  1. Fit your favorite pie crust in a 9-inch deep dish pan. Place it in the refrigerator until ready to use.
  2. Preheat oven to 350°F.
  3. If desired, lightly toast the pecans in a skillet over medium heat. Stir them frequently and remove from the heat when they are fragrant. Set aside to cool.
  4. In a large mixing bowl, stir together the brown sugar and flour. Add the eggs and mix to combine.
  5. Stir in the sweetened condensed milk and vanilla until uniform. Then add the pecans. Pour the filling into the prepared pie shell..
  6. Bake for 25 minutes, then cover the edges of the pie with a pie shield or aluminum foil. Continue to bake for about 10 more minutes, or until the edges of the pie are set and the center has just a little wiggle left.
  7. Cool completely at room temperature before transferring to the refrigerator for storage.
  8. Your loosely covered pie will stay good in the refrigerator for up to 5 days.

Notes

Feel free to use pecan halves, pecan pieces or a mixture of the two.

If you are in a hurry, you can skip toasting the pecans. However, it does add a nice depth of flavor to the pie.

You can freeze your cooled pie for up to 3 months. Just defrost the pie in the refrigerator overnight before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please view my disclosure page for more information.

Nutrition Information:

Yield:

12

Serving Size:

1 Slice (1/12 of pie)

Amount Per Serving: Calories: 372Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 62mgSodium: 136mgCarbohydrates: 40gFiber: 2gSugar: 30gProtein: 8g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

Condensed milk pecan pie features a smooth creamy filling topped with plenty of toasted nuts. The combination of brown sugar, sweetened condensed milk and pecans is heavenly and makes this pie a memorable one.

Thanks for sharing!

Shar

Friday 17th of February 2023

Oh my goodness can’t wait to make this, I need to get my mouth up off the floor.

Carlee

Saturday 18th of February 2023

I hope you love it!

GAIL ann DINKEL

Friday 17th of February 2023

made condensed milk pecan pie many years ago and always make it with condensed milk,,,, its better than with karo!!ppl try this . not as sweet as the Karo syrup !much better you will love it

Carlee

Friday 17th of February 2023

Isn't it amazing?! Thanks!

JoAnne

Friday 17th of February 2023

Question: Does "Prepare your favorite pie crust and place it in a 9-inch deep dish pan" mean pre BAKE it in the pan or just PUT it in the pan? Thanks!

Carlee

Friday 17th of February 2023

Just put it in the pan. It will bake along with the filling. Thanks for asking, I will see if I can clarify better in the recipe card.

Andrea Nine

Monday 6th of February 2023

Oh Carlee, can you just send me one of these right now!!! This looks absolutely heavenly!

Carlee

Monday 6th of February 2023

Sure thing!

Skip to Recipe