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.
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.
Carlee’s 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.
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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.
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.
Storage
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.
Condensed Milk Pecan Pie
Ingredients
- pie crust pastry
- 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
Instructions
- 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.
- In a large mixing bowl, stir together the ⅓ cup light brown sugar and 2 Tablespoons all purpose flour. Add the 3 large eggs and mix to combine.
- Stir in the 14 ounces sweetened condensed milk and 2 teaspoons vanilla extract until uniform.
- Add the 2 cups 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.
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.
- Make sure you use a can of sweetened condensed milk and not evaporated milk.
Video
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I hope people read reviews. I am sorry but this recipe really needs to be removed. It is terrible and all went in the disposal. The cost of groceries especially pecans these days. This was a shame I wasted not only the pie , but all the money I spent on ingredients!
I am sorry you didn’t like it. I know how frustrating it is to spend the money and put in the effort only to be disappointed. This recipe seems to be one of those you love or you hate.
I followed the recipe to a T, particularly since I don’t make a lot of pies. We served it to guests, and no one finished their piece. I don’t think I did anything wrong, but it just wasn’t good. Perhaps it’s not suppose to be sweet- 1/3 cup sugar doesn’t seem like enough. It was very sad. I had just made butter pecan cookies a few weeks before and my whole family loved them- even the picky eater. But this wasn’t really desert- It just wasn’t sweet. My pie also didn’t separate into layers like hers did. I don’t know. I made my own pie crust- which was good. I would actually love to see a video of her making it so that I could see what we did differently. Or maybe she is just a healthy baker. But this recipe should be advertised as not sweet if that is intentional.
Are you sure you used sweetened condensed milk? It is pretty sweet on its own, so the pie should have been sweet. If you used evaporated milk, I can see the pie not being sweet enough. Either way, I am sorry you didn’t enjoy the pie. I know how frustrating it is to make something and be disappointed by the results.
Almost sounds like evaporated milk was accidentally used instead of condensed milk.
$9.00 wasted on pecans alone !
Such a complete flop..
I’m a seasoned cook and I’m totally disgusted
I am sorry you had trouble as I know groceries are expensive. It’s hard to help troubleshoot without knowing what went wrong. What happened?
Thankyou for reincluding the ingredients in the cooking directions. I’ve never seen that before and it’s very helpful. I Look forward to trying this pie!
I hope you enjoy it!
Looking at the picture of the pie in your post, is that really 2 cups of pecans? The surface of the pie is covered but it doesn’t look like 2 cups. Just wanted to be sure before I try it.
Yep! It is two cups, most of them float to the top as it bakes.
Substituted brown sugar substitute and fat free sweetened cond. milk. It was wonderful.
I am so glad you liked it!
The bottom of my crust didn’t cook as much as I would’ve liked so I had to cover it and put it back in the oven. I think this may be because of the pan I cooked it on but I did have a little spill over so I see why the pan is necessary.
The pie is really good. I’m not sure if I prefer it over a traditional pecan pie but a very tasty pie indeed! Thank you for the recipe.
I am glad you liked it. I really like traditional pecan pie too, but it is fun to have options!
I’m going to make a pie for Christmas dinner and I want to make it with out eggs is that okay for a pecan pie
I would increase the flour a bit or add some flax egg substitute or something. The eggs help to set the custard filling, so you’ll need a little something extra to make sure it sets.
It didn’t set. When I cut into it, it was liquid. I tried baking it longer and nothing worked. I did exactly as the recipe stated and the proportions.
I am really sorry that was your experience. Usually between the eggs and the flour setting isn’t an issue.
@Elise Sennett, did you use condensed milk or evaporated milk? They are not the same.
@Cheryl, the recipe says sweetened condensed milk. At least that’s how I read it
I haven’t made it yet but planning on it this week. I have a question. Do you stir the pecans into the filling? It looks like they are on top and I wondered if they rise to the top when baking.
I do stir them in, they rise to the top. I hope you love it!