I created this Condensed Milk Pecan Pie to enjoy a decadently smooth filling that blends the flavors of butter, sugar, and pecans into every bite.

Why You’ll Love This Recipe

I love this recipe because the condensed milk gives the pie a velvety texture and deeper sweetness. The pecans stay slightly crunchy, and together they create a perfect balance between gooey and nutty. It’s simpler than traditional pies since there’s no need to separate eggs or cook a syrup first.

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
½ cup unsalted butter, melted and slightly cooled
1 cup light brown sugar, packed
1 tsp pure vanilla extract
½ tsp salt
1¼ cups pecan halves

directions

I preheat the oven to 350°F (175°C).
In a large bowl, I whisk together the condensed milk, eggs, melted butter, brown sugar, vanilla, and salt until smooth and glossy.
I stir in the pecan halves to coat them evenly with the mixture.
I pour the batter into the unbaked pie crust, arranging extra pecans on top for a decorative finish.
I bake for 45–55 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
I allow the pie to cool on a wire rack for at least 2 hours before serving so the filling firms up completely.

Servings and timing

This pie serves 8–10 slices.

Prep time: 15 minutes
Bake time: 45–55 minutes
Cooling time: 2 hours
Total time: approximately 3 hours

Variations

I sometimes swap half the brown sugar for dark brown sugar to deepen the caramel flavor.
I stir in a teaspoon of cinnamon or espresso powder for a spice twist.
For a gluten-free version, I use a store-bought gluten-free crust.
I add chocolate chips or drizzle melted chocolate over the cooled pie for an extra layer of flavor.
I can replace half the pecans with walnuts for a mixed-nut texture.

storage/reheating

I store the leftover pie covered loosely in plastic wrap or foil at room temperature for up to 2 days, or in the fridge for up to 5 days. I reheat slices in the microwave for 15–20 seconds or in a 300°F oven for about 10 minutes until warmed through.

FAQs

What’s the best way to prevent the crust from becoming soggy?

I always prebake the crust for 5 minutes before filling, and I make sure the filling isn’t too runny—these steps help maintain a crisp, flaky bottom crust.

Can I use evaporated milk instead of sweetened condensed milk?

No. Evaporated milk is unsweetened and changes the texture drastically. The sweetness and creaminess come specifically from the condensed milk.

Can I make this pie ahead of time?

Yes. I bake it, let it cool completely, then refrigerate it. I bring it to room temperature before serving for the best flavor and texture.

How do I know when the pie is done baking?

I look for the edges to be firm and lightly golden. The center should still jiggle slightly, like softened gelatin. It will set as it cools.

Can I freeze this pie?

Absolutely. I wrap it tightly in foil and freeze it for up to 2 months. When I want to eat it, I thaw it overnight in the fridge and warm it gently before serving.

Conclusion

Making Condensed Milk Pecan Pie is one of my favorite baking traditions—it’s creamy, nostalgic, and easy to customize. Whether I’m sharing it at a gathering or enjoying a quiet moment with a slice, the sweet, buttery filling and crunchy pecans never disappoint.