Description
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.
Make ahead: Pie tastes even better the next day!
- Prep Time: 10 minutes
- Cook Time: 45–50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
