Description

This Condensed Milk Pecan Pie is a delightful twist on the classic pecan pie, offering a richer, sweeter, and creamier filling thanks to the use of sweetened condensed milk. It’s incredibly easy to make, requiring minimal ingredients and steps, making it a perfect dessert for both novice and experienced bakers. The combination of crunchy pecans, a buttery crust, and the smooth, luscious filling creates an irresistible treat that’s perfect for holidays, family gatherings, or any special occasion. This pie is sure to become a family favorite!

Ingredients:

1 unbaked 9-inch pie crust
1 can (14 oz) sweetened condensed milk
3 large eggs
1/4 cup melted butter
1 cup chopped pecans (plus extra halves for topping)
1/2 cup packed brown sugar
1 tsp vanilla extract
1/4 tsp salt

Preparation:

Step 1: Preheat your oven to 350°F (175°C). Ensure the oven rack is positioned in the center for even baking.

Step 2: Place the unbaked pie crust into a 9-inch pie plate. Press the crust evenly along the bottom and sides of the plate. Crimp the edges for a decorative finish, if desired.

Step 3: In a large mixing bowl, whisk together the sweetened condensed milk, eggs, melted butter, brown sugar, vanilla extract, and salt. Whisk until the mixture is smooth and fully combined. This ensures a consistent texture and flavor throughout the pie.

Step 4: Gently stir in the chopped pecans, making sure they are evenly distributed in the filling. This will give every slice a perfect balance of nutty goodness.

Step 5: Pour the filling mixture evenly into the prepared pie crust. Ensure the filling is spread uniformly to promote even baking.

Step 6: Arrange pecan halves on top of the filling in a decorative pattern. This not only enhances the pie’s appearance but also provides an extra layer of pecan flavor.

Step 7: Bake in the preheated oven for 50-60 minutes. Check for doneness by inserting a knife near the center of the pie; it should come out clean. The crust should be golden brown, and the filling should be set but still slightly jiggly.

Step 8: Once baked, remove the pie from the oven and let it cool completely on a wire rack. Cooling is crucial for the filling to set properly. This usually takes about 2-3 hours.

Why You’ll Love This Recipe

This recipe is a winner for several reasons. First, it’s incredibly easy to make, even for beginner bakers. The ingredient list is short and sweet, and the steps are straightforward. Second, the taste is phenomenal. The sweetened condensed milk adds a unique richness and creaminess that sets it apart from traditional pecan pies. Finally, it’s a crowd-pleaser. Everyone loves a good pecan pie, and this version is sure to impress.

Serving Suggestions:

Serve chilled or at room temperature.
Top with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
Drizzle with caramel sauce for an extra touch of indulgence.
Pair with a cup of hot coffee or tea.
Garnish with a sprinkle of chopped pecans or a dusting of powdered sugar.

Tips:

For an extra layer of flavor, toast the chopped pecans in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until fragrant. Let them cool before adding them to the filling.
To prevent the crust from burning, especially if your oven tends to brown quickly, cover the edges with foil during the last 15-20 minutes of baking.
If you prefer a less sweet pie, you can reduce the amount of brown sugar slightly.
Make sure to cool the pie completely before slicing to ensure clean cuts and a firm filling.
For a boozy twist, add a tablespoon of bourbon or rum to the filling mixture.

Preparation Time:

15 minutes

Cook Time:

50-60 minutes

Total Time:

65-75 minutes

Nutritional Information:

(Approximate values per serving – may vary based on specific ingredients used)

Calories: 320
Protein: 5g
Sodium: 150mg

Conclusion

The Condensed Milk Pecan Pie is a delightful and easy-to-make dessert that’s sure to impress. Its rich, creamy filling and crunchy pecan topping make it an irresistible treat for any occasion. Whether you’re a seasoned baker or just starting out, this recipe is a guaranteed success. Enjoy!

Questions and Answers About This Recipe

Q1: Can I use a pre-made graham cracker crust instead of a regular pie crust?

A: Yes, you can! A graham cracker crust will add a different texture and flavor that complements the pecan filling nicely. Just make sure to adjust the baking time accordingly, as graham cracker crusts may brown faster.

Q2: Can I make this pie ahead of time?

A: Absolutely! In fact, this pie is often better when made a day in advance, as it allows the flavors to meld together and the filling to set completely. Store it covered in the refrigerator.

Q3: What can I do if the crust starts to brown too quickly?

A: If you notice the crust browning too quickly, you can cover the edges with strips of aluminum foil. This will protect the crust while allowing the filling to continue baking.

Q4: Can I freeze this pie?

A: Yes, you can freeze the baked pie. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before serving.

Q5: What if I don’t have brown sugar? Can I use white sugar instead?

A: While brown sugar adds a depth of flavor, you can substitute it with white sugar in a pinch. Consider adding a tablespoon of molasses to the white sugar to mimic the flavor of brown sugar more closely.