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.
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 brown sugar and flour. Add the eggs and mix to combine.
Stir in the sweetened condensed milk and vanilla until uniform.
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.
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.