Description
A rich, gooey pecan pie with a creamy twist—sweetened condensed milk replaces some of the usual sugar and syrup, giving the filling a silky texture and a caramel-like depth. The crunchy toasted pecans balance the sweetness, making it a perfect holiday or anytime dessert.
Ingredients
unbaked 9-inch pie crust 1 (homemade or store-bought)
large eggs 3
sweetened condensed milk 1 can (14 ounces / 396 g)
light corn syrup 1/2 cup (120 ml)
packed light brown sugar 1/2 cup (100 g)
unsalted butter, melted 1/4 cup (56 g)
vanilla extract 1 teaspoon
fine salt 1/4 teaspoon
pecan halves 1 1/2 cups (150 g)
Instructions
1️⃣ Heat the oven to 350°F (175°C). Place the pie crust into a 9-inch pie dish and crimp the edges. Set aside.
2️⃣ In a large mixing bowl, whisk the eggs until well beaten. Add sweetened condensed milk, corn syrup, brown sugar, melted butter, vanilla, and salt. Whisk until smooth and fully combined.
3️⃣ Stir in the pecans until evenly coated with the filling mixture.
4️⃣ Pour the filling into the prepared crust, spreading the pecans evenly across the top.
5️⃣ Bake for 50 to 60 minutes, or until the center is just set and the top is golden. If the crust browns too quickly, cover the edges with foil.
6️⃣ Let the pie cool completely at room temperature before slicing. This allows the filling to fully set.
Notes
Sweetness balance
If you prefer a slightly less sweet pie, reduce the brown sugar to 1/3 cup or use dark corn syrup for a deeper, less sugary flavor.
Texture control
For a firmer filling, bake until the center no longer jiggles when gently shaken. For a softer, more custard-like texture, remove it from the oven when the center still has a slight wobble.
Nut variations
Chopped pecans can be used instead of halves for a more uniform texture in each bite. You can also substitute walnuts for a slightly earthier flavor.
Serving tip
Serve with lightly sweetened whipped cream or a small scoop of vanilla ice cream to balance the richness.
Make ahead
The pie can be made up to 2 days in advance and stored covered at room temperature. For longer storage, refrigerate for up to 5 days and bring to room temperature before serving.