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.
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.
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Great Pecan Recipes
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.
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.
Frequently Asked Questions
How do you store 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. Wrap the pie in plastic wrap and place in a large freezer bag for the best protection.
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.
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!
Condensed Milk Pecan Pie
- Pie crust
- ⅓ cup light brown sugar packed
- 2 Tablespoons all purpose flour
- 14 ounces sweetened condensed milk
- 3 large eggs at room temperature
- 2 teaspoons vanilla extract
- 2 cups pecans
- Fit your favorite pie crust in a 9-inch deep dish pan. Place it in the refrigerator until ready to use.
- Preheat oven to 350℉. Place a rimmed baking sheet on the bottom rack of the oven to preheat.
- 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.2 cups pecans
- In a large mixing bowl, stir together the brown sugar and flour. Add the eggs and mix to combine.⅓ cup light brown sugar, 2 Tablespoons all purpose flour, 3 large eggs
- Stir in the sweetened condensed milk and vanilla until uniform.14 ounces sweetened condensed milk, 2 teaspoons vanilla extract
- Add the pecans and stir to coat. Pour filling into prepared pie shell.
- Bake on the preheated sheet pan for 25 minutes. 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.
- Cool completely to room temperature before transferring to the refrigerator for storage.
- Your loosely covered pie will stay good in the refrigerator for up to 5 days.