Description
A rich and creamy take on classic pecan pie, using sweetened condensed milk for a caramel-like filling and a perfectly gooey texture.
Ingredients
- 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
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the sweetened condensed milk, eggs, melted butter, brown sugar, vanilla extract, and salt until smooth and glossy.
- Stir in the pecan halves to coat them evenly with the mixture.
- Pour the batter into the unbaked pie crust, optionally arranging extra pecans on top for decoration.
- Bake for 45–55 minutes, until the edges are set and the center is slightly jiggly.
- Cool the pie on a wire rack for at least 2 hours before serving.
Notes
- Prebake the crust for 5 minutes to avoid sogginess.
- Don’t substitute evaporated milk for condensed milk.
- Can be made ahead and refrigerated.
- Freeze for up to 2 months with tight wrapping.
- Variations include chocolate chips, spice additions, or mixed nuts.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 36g
- Sodium: 190mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
