Description
A rich, deeply gooey pecan pie made with sweetened condensed milk instead of corn syrup, creating an incredibly smooth, caramel-like filling loaded with lightly toasted pecan halves in a flaky unbaked pie crust.
Ingredients
For the Pie Crust:
- 1 unbaked 9-inch pie crust, homemade or pre-made
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¼ cup unsalted butter, melted
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- 1½ cups pecan halves, lightly toasted
Instructions
- Preheat oven to 350°F (175°C). Place the unbaked 9-inch pie crust in a pie dish and crimp the edges decoratively. Refrigerate while you prepare the filling.
- Spread the pecan halves on a dry baking sheet and toast in the preheated oven for 5–7 minutes until fragrant and lightly golden. Watch carefully as they can burn quickly. Remove and allow to cool slightly.
- In a large mixing bowl, whisk together the sweetened condensed milk, eggs, pure vanilla extract, melted butter, all-purpose flour, and salt until the mixture is completely smooth, glossy, and well combined.
- Arrange the toasted pecan halves evenly across the bottom of the chilled unbaked pie crust — place them in a single decorative layer for a beautiful presentation or simply scatter them generously.
- Pour the condensed milk filling slowly and evenly over the pecans. The pecans will rise to the surface as the filling settles — this is normal and creates the classic pecan pie appearance.
- Carefully transfer the pie to the preheated oven and bake for 40–45 minutes until the filling is set around the edges with just a slight jiggle in the very center and the top is deep golden brown.
- If the crust edges begin to brown too quickly during baking, cover them loosely with strips of aluminum foil or a pie shield after the first 20 minutes.
- Remove from the oven and cool on a wire rack for at least 2 hours before slicing — the filling continues to set as it cools and cutting too early will result in a runny, unset center.
Notes
- Always toast the pecans before adding them to the pie — toasting deepens their natural nuttiness and adds an aromatic warmth that makes a very noticeable difference in the finished flavor.
- Use real pure vanilla extract rather than imitation for the best, most complex flavor in the condensed milk filling.
- The pie is fully set when it no longer jiggles in the center when the dish is gently nudged — if the entire surface still moves like liquid, it needs more time.
- Prep Time: 15 mins
- Cook Time: 45 mins