Condensed Milk Pecan Pie

If you love gooey caramel pies but want something you can whip up with everyday ingredients, this condensed milk pecan pie will absolutely hit the spot. With a soft caramel center that hugs toasted pecans in a flaky crust, this dessert truly turns any gathering into a celebration.

I still remember the first time I baked this for a holiday dinner when my nephew helped me stir in the pecans Every bite reminded us of cozy family evenings and now it is our signature pie for every season

Ingredients

• Unbaked pie crust: Choose a quality store-bought crust for convenience or make your own for extra flakiness
• Sweetened condensed milk: This replaces traditional syrup and gives a creamy caramel taste Choose a thick creamy brand for best results
• Large eggs: These help set the filling for the perfect custardy texture Use fresh eggs for a richer flavor
• Pure vanilla extract: Adds warmth and depth Opt for real vanilla for an aromatic boost
• Unsalted butter melted: Delivers richness and helps with browning Use high quality butter for the most luscious filling
• All-purpose flour: Just a touch thickens the filling without getting stodgy Sift the flour to avoid lumps
• Salt: Balances the sweetness and brings out the nutty notes Sea salt works beautifully if available
• Pecan halves: The star of the pie Choose plump fresh pecans for maximum crunch and flavor Toasted pecans will amplify the aroma

Step-by-Step Instructions

Prepare the Crust:

Place your unbaked pie crust into a nine inch pie dish Trim or flute the edges as you like and set aside

Mix the Filling:

In a large bowl whisk the condensed milk eggs vanilla melted butter flour and salt until you see a pale yellow silky batter Make sure there are no streaks of flour left

Coat the Pecans:

Pour in the pecan halves Stir gently so each nut gets evenly coated without breaking them

Fill the Crust:

Spoon the filling into the crust Spread the pecans evenly with a spatula so every bite will have plenty of crunchy topping

Bake the Pie:

Bake at three hundred fifty degrees until the top is golden brown and barely springs back to the touch If your crust edges start overbrowning lay strips of foil gently over them

Cool and Serve:

Let the pie cool completely at room temperature This allows the filling to firm up so you get clean neat slices Serve as is or with a scoop of vanilla ice cream for even more comfort

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My favorite part of this pie is the magical way condensed milk melts into a caramel center My grandmother always let me sneak the first slice and I have passed on that tradition to my own kids

Storage Tips

Store leftover pie tightly covered at room temperature for up to two days This pie keeps even longer in the fridge where it will stay moist for up to five days For an extra treat warm slices gently in the microwave before serving

Ingredient Substitutions

If you are out of pecans try toasted walnuts or a blend of nuts for a twist Almond extract is a tasty substitute for vanilla and adds a subtle extra dimension Gluten free all purpose flour or a nutty almond flour work surprisingly well too

Serving Suggestions

Serve this pie chilled for a dense chewy decadence or slightly warm for a melt-in-your-mouth caramel pool My family loves it topped with a big spoonful of whipped cream and a sprinkle of cinnamon

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Cultural Context

Pecan pie is a Southern classic that has evolved through generations The use of condensed milk is a modern update that skips corn syrup but still delivers that signature sticky sweet finish reminiscent of family reunions and holiday tables all over the South

Recipe FAQs

→ Can I use a homemade pie crust?

Absolutely! Both store-bought and homemade pie crusts work well. Ensure the crust is unbaked before adding the filling.

→ How do I know when the pie is fully baked?

The center should be set, not jiggly, and the top lightly golden brown. Cover the crust edges if they brown too quickly.

→ Can I substitute walnuts for pecans?

Yes, chopped walnuts can replace pecans if desired, though the flavor and texture will be slightly different.

→ Why use condensed milk in the filling?

Condensed milk adds rich sweetness and helps create a smooth, gooey caramel layer beneath the pecans.

→ Is it necessary to let the pie cool before slicing?

Cooling ensures the filling sets properly, making it easier to slice cleanly and enjoy the gooey center.

→ What toppings pair best with this pie?

Vanilla ice cream or whipped cream are classic choices, or sprinkle with extra toasted pecans for crunch.