This Condensed Milk Pecan Pie is rich, smooth, and perfectly sweet with a caramel-like depth from the sweetened condensed milk. The pecans add a buttery crunch, while a hint of cinnamon and vanilla rounds out every bite. It’s an easy twist on a Southern classic that delivers big flavor with minimal fuss.

Ingredients

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 1 cup pecans, chopped
• 1 cup sweetened condensed milk
• 3 large eggs
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Preparation

1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, whisk together the sweetened condensed milk, eggs, granulated sugar, melted butter, vanilla extract, cinnamon, and salt until smooth and fully combined.
3. Fold in the chopped pecans, ensuring they are evenly distributed.
4. Pour the filling into the unbaked pie crust and spread evenly.
5. Bake for 30–35 minutes, or until the center is set and the top is golden brown. A slight jiggle in the very center is fine—it will firm up as it cools.
6. Allow the pie to cool completely before slicing to ensure clean cuts and proper setting.

Serving Suggestions

• Serve at room temperature or slightly chilled.
• Top with freshly whipped cream or a scoop of vanilla ice cream.
• Lightly toast additional pecans for garnish if you want extra crunch.

Beverage Suggestions

• Freshly brewed coffee
• Hot spiced chai tea
• A small glass of bourbon or sweet dessert wine

Cook’s Notes

• For a deeper caramel flavor, substitute light brown sugar for the granulated sugar.
• If the crust begins to brown too quickly, loosely tent the edges with foil during the final 10–15 minutes of baking.
• Store covered at room temperature for up to 2 days, or refrigerate for up to 4 days.