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Condensed Milk Pecan Pie
Donna

Condensed Milk Pecan Pie Recipe {No Corn Syrup}

See how to make insanely scrumptious condensed milk pecan pie! It has a classic buttery pie crust and a gooey filling that’s full of crunchy pecans and sweet, rich flavor, thanks to sweetened condensed milk and brown sugar. And it’s made without corn syrup!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 slices
Course: DESSERTS
Cuisine: American
Calories: 398
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 refrigerated pie crust (store-bought or homemade) refrigerated pie crust
  • 3 eggs eggs at room temperature
  • 1 cup sweetened condensed milk (NOT the whole can)
  • 1/2 cup dark brown sugar packed
  • 1 tbsp all-purpose flour (plain flour)
  • 2 tsp vanilla extract
  • 1 1/2 cups roughly chopped pecans
  • 1 cup whole pecan halves

Equipment

  • Deep-dish 23 cm pie pan
  • mixing bowl
  • Whisk
  • Spoon or spatula
  • oven
  • Aluminum foil or pie crust shield
  • wire rack
  • Fridge

Method
 

Instructions
  1. Prep crust. Put the pie crust in a deep-dish 9-in / 23 cm pie pan and crimp the edges. Place the crust in the fridge while you prepare the pecan pie filling.
  2. Preheat oven. Adjust a rack in the center of the oven and preheat to 350°F / 180°C / gas mark 4.
  3. Mix filling. In a large bowl, whisk together the brown sugar and flour. Next, stir in the eggs until well incorporated. Then add the sweetened condensed milk and vanilla extract and whisk until everything is well combined. Fold in the chopped pecans.
  4. Assemble pie. Pour the filling into the chilled pie crust and gently smooth the top with a spoon or spatula. Arrange the whole pecan halves on top of the filling, using any design you’d like.
  5. Bake. Bake the pecan pie for 20 minutes. Then add a pie crust shield or (a piece of aluminum foil) to protect the crust from browning too much. Continue baking the pie for another 15 to 20 minutes.
  6. Check doneness. Once the pie is set around the edges and the center looks set but still a little jiggly, take the pie out of the oven.
  7. Cool & refrigerate. Put the condensed milk pecan pie on a wire rack to cool for 1 hour. Then refrigerate for 4 to 5 hours or overnight.
  8. Serve. Cut the pie into 10 to 12 slices and serve with whipped cream, a scoop of ice cream, and a drizzle of condensed milk or caramel sauce. Enjoy!
  9. Make-ahead. You can make the pie 1 to 2 days in advance and refrigerate it until you are ready to serve.