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Condensed Milk Pecan Pie

Condensed Milk Pecan Pie Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 (9-inch) unbaked pie crust, deep-dish
  • 1 (14 oz) can sweetened condensed milk
  • 3 large eggs
  • 4 tbsp unsalted butter, melted and slightly cooled
  • 2 tsp vanilla extract
  • ½ tsp fine sea salt
  • 2 cups pecan halves

Method
 

  1. Preheat oven to 375°F. Press the pie dough into a deep-dish 9-inch pie plate, crimp the edges, and prick the bottom with a fork. Freeze for 10 minutes, line with parchment and pie weights, and bake 15 minutes. Remove weights and bake 5 to 7 minutes more until dry and pale golden.
  2. Lower oven to 350°F. Whisk sweetened condensed milk, eggs, melted butter, vanilla, and salt until smooth, about 1 minute.
  3. Pour filling into the crust and arrange pecan halves on top in circles. Gently press each nut down to coat.
  4. Bake on a lined baking sheet for 40 to 50 minutes, until edges are set and center still jiggles slightly. Tent crust with foil if browning too fast.
  5. Cool completely on a wire rack, at least 3 hours. Slice and serve with whipped cream or ice cream.

Notes

Let the pie cool fully before slicing; warm filling will run. You can speed cooling by popping the pie in the fridge after the first hour at room temperature. Make the crust up to 2 days ahead and keep it wrapped in the fridge, or use a good store-bought crust to save time. Toasting the pecans adds a noticeably deeper flavor.