We love how pecan pie captures the essence of cozy gatherings with its sweet nutty aroma. It’s a Southern classic that feels like a warm hug in every bite.
For our spin we use evaporated milk for a silky filling that sets beautifully. This treat never fails to impress at potlucks and holiday feasts and we can’t wait to share our secrets for a perfect slice.
Pecan Pie Recipe With Evaporated Milk: Why You’ll Love It
We love how the evaporated milk creates a custard-like filling that holds each slice together. It adds a creamy consistency without making the pie overly dense. We whisk eggs and sugar with the milk for a velvety pour that bakes into a sweet layer. Then we incorporate toasted pecans for crunch and color.
We embrace this recipe when we need a quick dessert that looks impressive. We keep a can of evaporated milk in our pantry so we can whip up this pie without extra trips to the store. We bake it until the center is slightly jiggly. We let it rest until the filling sets. It slices cleanly once cooled.
Below is a simple breakdown of why this recipe remains our go-to favorite:
| Reason | Detail |
|---|---|
| Luscious Texture | Evaporated milk thickens the filling and maintains structure |
| Minimal Ingredients | Pantry staples (milk sugar pecans) come together with ease |
| Beautiful Presentation | Toasted pecans form a crisp top that slices neatly |
| Crowd Pleasing Flavor | Subtle caramel notes complement the sweet nuts |
We serve ours with whipped cream or a scoop of vanilla ice cream. We store leftovers in an airtight container in the refrigerator for up to two days. We warm slices gently in the oven or microwave before serving.
Tools And Equipment
We rely on a few trusted items for our “go-to” pecan pie recipe with evaporated milk. They help us move through each step with ease.
Mixing Bowls And Utensils
We keep two or three mixing bowls on hand so we can separate our wet and dry ingredients. A sturdy whisk or silicone spatula helps us blend the filling without lumps. We use a measuring cup for accurate amounts of sugar and evaporated milk. A metal spoon is helpful when we stir in the pecans.
Pie Dish Selection
We prefer a 9-inch glass pie dish with deep sides. Glass helps distribute heat evenly for a rich crust color. We also like ceramic plates that can accommodate our custard-like filling. Both options support a stable crust and a visually appealing presentation.
Ingredients
We gather fresh items for our Pecan Pie with Evaporated Milk. We rely on these basic staples for a buttery crust and a custard-like filling.
For The Crust
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon sugar
- 8 tablespoons cold unsalted butter cut into cubes
- 2 to 4 tablespoons ice water as needed
For The Filling
- 3 large eggs at room temperature
- 1 cup packed brown sugar
- 1 cup light corn syrup
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
- 2 cups pecan halves lightly toasted
- ¼ teaspoon salt
Directions
Here is how we assemble our pecan pie with evaporated milk step by step. We keep the process simple and straightforward for consistent results.
Prep The Crust
- Combine all-purpose flour sugar and salt in a large bowl.
- Cut cold unsalted butter into small cubes then work it into the flour mixture until it looks like coarse crumbs.
- Sprinkle ice water over the crumbs. Use your hands to press everything together into a dough.
- Form a disk and wrap it in plastic wrap. Place it in the fridge for at least 30 minutes to firm up.
- Roll out the chilled dough on a floured surface. Transfer it to a 9-inch pie dish pressing it firmly against the sides and bottom. Trim and crimp the edges as desired.
Make The Filling
- Crack large eggs into a separate bowl. Whisk until well combined.
- Add brown sugar light corn syrup and evaporated milk to the eggs. Stir until the mixture is smooth.
- Mix in vanilla extract then sprinkle in a small pinch of salt.
- Stir in toasted pecan halves with a metal spoon. Make sure the pecans are fully coated in the filling.
Assemble And Bake
- Preheat the oven to 350°F.
- Pour the filling into the prepared crust. Spread the pecans evenly.
- Place the pie dish on the center rack.
- Refer to the table below for temperature and bake time details:
| Step | Temperature | Bake Time |
|---|---|---|
| Preheat Oven | 350°F | N/A |
| Bake Pie | 350°F | 50 to 60 minutes |
- Check the pie around the 50-minute mark. The center should be mostly set with a slight jiggle.
- Let the pie cool on a wire rack for at least 2 hours before slicing so the custard-like filling can firm up.
Storage And Serving Tips
We let our Pecan Pie Recipe Evaporated Milk cool completely on a wire rack. Once the filling has set, we transfer leftovers to an airtight container or wrap the pie tightly. We recommend storing slices in the refrigerator to keep the custard-like filling smooth and fresh.
Below is a quick reference for storing and enjoying our pecan pie:
| Storage Method | Duration | Notes |
|---|---|---|
| Room Temperature | Up to 2 hours | Keep covered with a clean cloth or dome to maintain freshness |
| Refrigerator | Up to 4 days | Wrap slices tightly or store in a sealed container |
| Freezer | Up to 2 months | Wrap slices individually in plastic wrap then place them in a freezer-safe bag or container |
To serve slices warm, we heat them for a few seconds in the microwave or a short time in the oven. We like to add a dollop of whipped cream or a scoop of vanilla ice cream on each slice. This extra touch complements the silky filling and highlights the toasted nuttiness of the pecans.
Conclusion
We love how a single slice of pecan pie can bring so much joy to any occasion The creamy filling balanced by crunchy pecans offers a harmonious blend of flavors that reflects our passion for classic homemade desserts Baking this version with evaporated milk delivers a treat that’s comforting and crowd pleasing
Its blend of sweet and nutty notes makes it a welcoming choice for every season We treasure the moments when friends and family gather to savor each delicious slice Our hope is that this dessert finds a permanent place at your table and brings as much delight to your home as it does to ours
Frequently Asked Questions
Why use evaporated milk in pecan pie?
Evaporated milk helps create a silky, custard-like filling that’s creamy without feeling too heavy. Its lower water content provides a lush consistency that bakes smoothly and holds together when sliced. This makes every bite velvety while highlighting the toasted pecans’ flavor.
Can I substitute sweetened condensed milk?
It’s not recommended. Sweetened condensed milk has extra sugar and a thicker texture, which can overly sweeten the pie and change the filling’s consistency. Evaporated milk offers just enough creaminess without making the pie overly dense or excessively sweet.
What makes a good crust for pecan pie?
A buttery, flaky crust made from all-purpose flour, salt, sugar, and cold unsalted butter is perfect. It supports the smooth filling and complements the crunchy pecans. Using ice water ensures the dough stays cold, promoting tender layers that bake evenly.
Why toast the pecans?
Toasting brings out the nuttiness and enhances the pecans’ crisp texture. This step deepens their flavor, letting them stand out in the smooth custard filling. It’s a quick process that makes a noticeable difference in the final taste.
How should I store leftovers?
Once cooled, keep the pie in an airtight container or wrap it tightly. It stays safe at room temperature for up to 2 hours, in the fridge for up to 4 days, or in the freezer for up to 2 months. Thaw frozen slices in the fridge before reheating.
Can I reheat slices for serving?
Yes. Warm individual slices in the microwave for a few seconds or in a low oven for a few minutes. This softens the filling and refreshes the crust’s texture, making each portion taste freshly baked.
Which tools are essential for making pecan pie?
You’ll need two or three mixing bowls to separate wet and dry ingredients, a sturdy whisk or silicone spatula for blending, and a measuring cup for accurate amounts. A metal spoon helps stir in pecans, while a 9-inch pie dish with deep sides ensures even baking.
Why wait two hours before slicing?
Allowing the pie to cool on a wire rack for at least two hours helps the filling firm up. This prevents the slices from running and keeps the center’s custard-like texture intact. Patience ensures clean, neat slices every time.