Condensed Milk Pecan Pie
A rich pecan pie featuring a smooth, custard-like filling made with sweetened condensed milk, brown sugar, eggs, and vanilla. Pecans provide a crisp, nutty contrast, while an optional light toasting step enhances their flavor. Chilling the finished pie, particularly overnight, allows the filling to become fully set.
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Ingredients
- 1 can 14 ounces sweetened condensed milk
- Pastry dough sufficient for one deep-dish pie shell such as refrigerated Pillsbury pie crust
- 2 teaspoons vanilla extract
- 2 cups pecans either halves or pieces; freshly chopped if desired for optimal flavor
- 1/3 cup firmly packed light brown sugar
- 3 large eggs brought to room temperature, approximately 70°F for effective emulsification
- 2 tablespoons all-purpose flour
Instructions
- Prepare the crust and heat the oven. Arrange the pie pastry evenly inside a 9-inch deep-dish pie plate, ensuring that the dough covers both the base and sides of the pan. Transfer the prepared shell to the refrigerator and keep it chilled until the filling is ready.
- Preheat the oven to 350°F (175°C). Place a rimmed baking sheet on the lowest oven rack while the oven heats. The hot baking sheet will help encourage even baking while also catching any filling that may drip from the pie.
- Toast the pecans, if desired. For a more pronounced nutty flavor, place the pecans in a skillet over medium heat. Toast them lightly, stirring often to prevent scorching.
- Remove the pecans from the heat as soon as they become aromatic and develop a slightly deeper color. Set them aside until completely cooled before incorporating them into the filling.
- Prepare the filling. Combine the light brown sugar with the all-purpose flour in a large mixing bowl, stirring until the two dry ingredients are evenly distributed.
- Add the room-temperature eggs and whisk until the mixture becomes smooth and uniform.
- Pour in the sweetened condensed milk and vanilla extract. Continue mixing until all ingredients are thoroughly incorporated and the filling has an even consistency.
- Assemble the pie. Add the cooled pecans to the prepared filling and gently fold them through until the nuts are evenly coated.
- Take the chilled pie shell from the refrigerator and pour the pecan filling into the crust. If necessary, use a spatula to level the surface.
- Bake. Set the filled pie onto the preheated rimmed baking sheet and bake for 25 minutes.
- After the initial baking period, carefully protect the outer crust with a pie shield or narrow strips of aluminum foil to keep the edges from becoming excessively browned. Return the pie to the oven and continue baking for approximately 10 minutes.
- The pie is ready when the outer portion of the filling appears set while the center retains a gentle jiggle when the pan is lightly moved.
- Cool and refrigerate. Remove the baked pie from the oven and allow it to cool fully to room temperature.
- Once cooled, loosely cover the pie and transfer it to the refrigerator. Allowing it to rest overnight is recommended for a firmer, fully set filling.
Notes
Toasting the pecans is optional, but it produces a deeper and more pronounced nut flavor.
Keeping the pie shell refrigerated before filling helps maintain the prepared crust until baking.
A pie shield or aluminum foil should be added after the first 25 minutes of baking to protect the crust edges from excessive browning.
Refrigerating the pie overnight helps the filling achieve its ideal set.
Store the finished pie loosely covered in the refrigerator for up to 5 days.
Keeping the pie shell refrigerated before filling helps maintain the prepared crust until baking.
A pie shield or aluminum foil should be added after the first 25 minutes of baking to protect the crust edges from excessive browning.
Refrigerating the pie overnight helps the filling achieve its ideal set.
Store the finished pie loosely covered in the refrigerator for up to 5 days.