I love how simple and foolproof this recipe is. There’s no need to fuss with boiling sugar or tempering eggs—just whisk everything together, pour it into a pie shell, and bake. The condensed milk thickens the filling perfectly and adds a luxurious texture that feels a little more special than the traditional version. It slices beautifully, stores well, and is always a crowd favorite.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 unbaked 9-inch pie crust
1 can (14 oz) sweetened condensed milk
3 large eggs
¼ cup melted butter
½ cup brown sugar
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup chopped pecans (plus extra pecan halves for topping)
Directions
Preheat the Oven I preheat my oven to 350°F (175°C) and set a baking sheet on the center rack to catch any spills and promote even baking.
Make the Filling In a large bowl, I whisk together the eggs, sweetened condensed milk, melted butter, brown sugar, vanilla extract, and salt until smooth and creamy.
Add Pecans I fold in the chopped pecans with a spatula, making sure they’re well distributed through the custard mixture.
Fill the Crust I pour the filling into the unbaked pie crust and smooth out the top with a spatula.
Decorate (Optional) For a pretty finish, I arrange pecan halves in a circle on top of the filling.
Bake I bake the pie for 45–50 minutes, or until the center is just set and doesn’t jiggle when I gently shake the pan. The pecans on top should look golden and glossy.
Cool Completely I let the pie cool completely on a wire rack so the filling can firm up—this is important for clean slices.
Servings and Timing
This recipe makes 8 slices.
Prep time: 10 minutes
Bake time: 45–50 minutes
Total time: About 1 hour
Variations
Chocolate Twist: I add a handful of chocolate chips for a turtle-pie vibe.
Bourbon Boost: A tablespoon of bourbon gives the filling warmth and depth.
Citrus Note: Orange zest adds a bright contrast to the sweet richness.
Maple Flair: I swap the vanilla for maple extract to bring out the nutty flavor.
Crust Swap: Sometimes I use a graham cracker crust for a softer, sweeter base.
Storage/Reheating
At room temperature: Up to 1 day, covered loosely
In the refrigerator: Up to 4–5 days in an airtight container
In the freezer: I slice and wrap individual pieces tightly, then freeze for up to 2 months. I thaw slices in the fridge overnight.
I reheat slices gently in the microwave or let them come to room temperature before serving.
FAQs
Can I use evaporated milk instead of condensed milk?
No, sweetened condensed milk is thicker and sweetened. Evaporated milk won’t thicken or sweeten the filling the same way.
Why did my pie crack on top?
It was likely overbaked. I remove it from the oven as soon as the center is set but still has a slight wobble.
Can I make this pie ahead of time?
Yes, and I actually prefer it that way. The flavors deepen and the filling sets even better after chilling overnight.
Can I use a store-bought crust?
Absolutely. I often use a pre-made unbaked 9-inch crust when I want to save time.
Can I make it without pecans?
Technically yes, but it won’t be a pecan pie. The filling becomes more of a caramel custard, which is still delicious.
Conclusion
This Condensed Milk Pecan Pie is the kind of dessert I find myself making again and again—especially around the holidays. It’s easy, comforting, and delivers that rich, nutty, caramel-like flavor with very little effort. Whether I’m baking it for Thanksgiving, gifting it to a friend, or just treating myself to a cozy dessert night, this pie always brings warm, nostalgic joy to the table.
This easy Southern-style pecan pie swaps corn syrup for sweetened condensed milk, creating a rich, gooey, caramel-like filling. A classic holiday dessert made even simpler and more indulgent.
Ingredients
1 unbaked 9-inch pie crust
1 (14 oz) can sweetened condensed milk
3 large eggs
¼ cup melted butter
½ cup brown sugar
1 tsp vanilla extract
¼ tsp salt
1 cup chopped pecans (plus extra pecan halves for decorating)
Instructions
Preheat oven to 350°F (175°C).
Make the filling: In a bowl, whisk together eggs, sweetened condensed milk, melted butter, brown sugar, vanilla, and salt until smooth.
Fold in chopped pecans.
Pour mixture into the unbaked pie crust and smooth the top.
Decorate with pecan halves in a circular pattern if desired.
Bake for 45–50 minutes, or until the center is just set and no longer jiggles.
Cool completely at room temperature before slicing and serving.
Notes
Flavor Add-Ins: Add chocolate chips, bourbon, orange zest, or maple extract for a custom twist.
Substitutions:
Coconut sugar for brown sugar
Melted coconut oil for butter (note: flavor will differ)
Graham cracker crust instead of traditional pastry
Avoid overbaking: Remove once the center is just set to prevent cracking.
