Pecan pie is a classic Southern dessert that never fails to impress with its rich, gooey filling and crunchy pecans. Adding sweetened condensed milk takes this traditional favorite to the next level by creating an irresistibly smooth and creamy texture that melts in your mouth.
We love how this pecan pie recipe balances the deep caramel flavors with just the right amount of sweetness. It’s perfect for holiday gatherings or any time you want to treat yourself to something special. Plus, using condensed milk simplifies the process, making it easier to whip up a delicious pie without compromising on taste.
Ingredients
To craft the perfect Pecan Pie Recipe With Condensed Milk, we start with a buttery pie crust and a luscious filling rich in flavor and texture. Below are the essential ingredients we use to achieve that classic Southern charm with a creamy twist.
For the Pie Crust
We prefer a homemade crust for the best flaky texture, but store-bought can also work. Here’s what we use for our crust:
- 1 ¼ cups all-purpose flour, sifted
- ½ teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, cold and cubed
- 3 to 4 tablespoons ice water
For the Filling
The filling is where the magic happens. The addition of sweetened condensed milk makes our pie smooth, creamy, and perfectly balanced in sweetness. Here’s the list of ingredients we combine:
| Ingredient | Amount | Note |
|---|---|---|
| Light brown sugar | 1 cup | Packed |
| Sweetened condensed milk | 1 (14-ounce) can | Key ingredient for creaminess |
| Large eggs | 3 | At room temperature |
| Unsalted butter | 4 tablespoons | Melted |
| Vanilla extract | 1 teaspoon | Adds depth of flavor |
| Salt | ½ teaspoon | Enhances all flavors |
| Pecans | 1 ½ cups | Halves or chopped, toasted optional |
Using these ingredients, we ensure each bite bursts with the signature nutty crunch and luscious filling that defines a classic pecan pie with condensed milk.
Equipment Needed
To craft our Pecan Pie Recipe With Condensed Milk flawlessly, having the right equipment is essential. Each tool plays a role in ensuring the perfect texture and flavor balance we aim for.
- 9-inch Pie Pan
Use a metal or glass pie pan to evenly bake the crust and filling. A deep dish is preferable for holding the luscious filling.
- Mixing Bowls
We need both a large bowl for combining the filling ingredients and a smaller one for whipping eggs or prepping smaller components.
- Rolling Pin
Essential for rolling out our buttery pie crust to the perfect thickness.
- Measuring Cups and Spoons
Precise measurement of ingredients like flour, sugar, and sweetened condensed milk guarantees consistent results.
- Whisk
We use a whisk to thoroughly combine eggs, brown sugar, condensed milk, and melted butter, creating the smooth and creamy filling.
- Rubber or Silicone Spatula
For scraping bowls clean and folding pecans gently into the mixture without deflating it.
- Oven Thermometer (Optional but recommended)
Ensures that the oven reaches and stays at the ideal baking temperature for a perfectly set pie.
- Cooling Rack
Allows the pie to cool evenly, preventing soggy bottoms and helping the filling to set properly.
| Equipment | Purpose |
|---|---|
| 9-inch Pie Pan | Baking the pie evenly |
| Mixing Bowls | Combining ingredients |
| Rolling Pin | Rolling out pie crust |
| Measuring Tools | Accurate measurement of ingredients |
| Whisk | Mixing filling components smoothly |
| Spatula | Scraping and folding pecans into filling |
| Oven Thermometer | Monitoring oven temperature (optional) |
| Cooling Rack | Even cooling and setting of the pie |
Having these tools ready before we begin streamlines our process and helps us focus on creating the rich, creamy, and nutty pecan pie with condensed milk that everyone will love.
Prep Work
Before we begin assembling our Pecan Pie Recipe With Condensed Milk, it’s essential to complete key preparatory steps. This ensures a smooth baking process and enhances the final pie’s texture and flavor.
Preparing the Pie Crust
We start by chilling our ingredients and tools for the buttery pie crust. This step preserves the flaky texture we desire. Follow these precise steps:
- Cut cold unsalted butter into small cubes and refrigerate until firm.
- Measure 1 ½ cups all-purpose flour and ¼ teaspoon salt; sift them together.
- In a large mixing bowl, combine the flour and salt.
- Add the cold butter cubes using a pastry cutter or your fingertips. Work quickly until the mixture resembles coarse crumbs—pea-sized pieces should remain.
- Gradually pour in 4-6 tablespoons of ice water. Add one tablespoon at a time, mixing gently until the dough starts to hold together but is not sticky.
- Form the dough into a disk, wrap in plastic wrap, and chill for at least 1 hour to relax the gluten.
- When ready, roll out the dough on a lightly floured surface into a 12-inch circle to fit a 9-inch pie pan.
- Carefully transfer the dough to the pie pan and trim any excess edges. Crimp the edges decoratively.
- Place the pie shell back into the refrigerator while preparing the filling.
Preparing the Pecans
Perfect pecans bring that essential crunch and nutty flavor to our recipe. Here’s how to prepare them effectively:
| Step | Details |
|---|---|
| Choose pecans | Use fresh, raw pecan halves for best flavor and texture |
| Toast pecans (optional) | For enhanced aroma, toast in a dry skillet 3-5 minutes over medium heat, stirring constantly to prevent burning |
| Cool pecans | Allow toasted pecans to cool completely before adding to filling to avoid sogginess |
- Inspect nuts carefully, removing any broken pieces or shells.
- Gently fold pecans into the filling at the final step before pouring into the crust. This keeps them evenly distributed and crunchy after baking.
By completing these tasks with care, we set the stage for a spectacular pecan pie with the rich creaminess provided by condensed milk and that satisfying Southern crunch.
Instructions
Follow these precise steps to create our pecan pie recipe with condensed milk. Each phase builds flavor and texture, ensuring a perfectly balanced, creamy, crunchy dessert.
Making the Filling with Condensed Milk
- In a large mixing bowl, whisk together 1 cup light brown sugar and 1 can (14 oz) sweetened condensed milk until smooth and slightly thickened.
- Add 3 large eggs, one at a time, whisking thoroughly after each addition to incorporate air and prevent curdling.
- Slowly whisk in 6 tablespoons melted unsalted butter to enrich the filling.
- Stir in 1 teaspoon pure vanilla extract and 1/4 teaspoon salt to enhance and balance the sweetness.
- Finally, fold in 1 1/2 cups fresh pecan halves gently with a spatula, ensuring even pecan distribution without breaking the nuts.
Tip: Using sweetened condensed milk creates a smooth, creamy texture that complements the rustic crunch of pecans perfectly.
Assembling the Pie
- Preheat your oven to 350°F (175°C).
- Roll out the chilled pie crust on a lightly floured surface to fit a 9-inch pie pan. Transfer the dough carefully into the pie pan, pressing it gently into the edges. Trim the excess dough, leaving a slight overhang for crimping.
- Pour the prepared condensed milk pecan filling evenly into the pie crust, spreading it gently with a spatula to level the surface.
- Crimp the edges of the crust to seal and provide a decorative border.
| Step | Details |
|---|---|
| Pie pan size | 9-inch |
| Oven temperature | 350°F (175°C) |
| Filling distribution | Spread evenly |
| Crust trimming | Leave slight overhang for crimp |
Baking the Pecan Pie
- Place the assembled pie on the middle rack of the preheated oven.
- Bake for 50 to 60 minutes. Check the pie at 50 minutes by gently shaking the pan — the filling should be set but slightly jiggly in the center.
- If the crust begins to brown too quickly, loosely cover it with aluminum foil to prevent burning while the filling finishes baking.
- Remove the pie when the center is no longer liquid and the pecans appear glossy and toasted.
- Transfer the pie to a cooling rack. Let it cool for at least 2 hours to allow the filling to fully set before slicing.
Pro tip: Cooling enhances the creamy texture from the condensed milk and locks in the rich caramel and nutty flavors we love.
| Baking Details | Duration | Notes |
|---|---|---|
| Bake time | 50–60 minutes | Check doneness at 50 minutes |
| Oven rack | Middle | Ensure even heat distribution |
| Cooling time | Minimum 2 hours | For filling to set properly |
| Crust protection | Aluminum foil | If browning too fast |
Cooling and Serving
Once the pecan pie with condensed milk completes baking, removing it from the oven is only the beginning of a crucial phase—cooling. We place the pie on a wire cooling rack to allow air circulation underneath, preventing sogginess and helping the filling set evenly. Cooling for at least 2 hours at room temperature is essential; this step lets the luscious, creamy filling firm up, creating the perfect slice with a clean cut.
Tips for Cooling Pecan Pie
| Step | Reason |
|---|---|
| Remove pie from oven | Avoid overcooking and burning crust |
| Place on cooling rack | Ensures even air flow around pie base |
| Allow to cool 2 hours+ | Let filling set for proper texture |
| Avoid refrigeration initially | Prevents condensation weakening crust |
If you serve the pie too soon, the filling remains loose and difficult to slice. Conversely, once cooled and sliced, we recommend serving the pie within 1-2 days for optimal freshness.
Serving Suggestions
Warm or room temperature, our pecan pie shines either way. When serving:
- Use a sharp serrated knife for clean slices.
- Pair servings with a scoop of vanilla ice cream or whipped cream to complement the rich caramel and nutty flavors.
- Garnish with a sprinkle of chopped pecans or a light dusting of powdered sugar for an elegant touch.
“The key to a memorable pecan pie experience lies not just in baking but in proper cooling and thoughtful presentation.”
By following these steps, we ensure each bite boasts the rich, creamy texture achieved by the sweetened condensed milk combined with the signature crunch of pecans. This makes our pie a standout dessert for any occasion.
Storage Tips
To maintain the freshness and flavor of our Pecan Pie Recipe With Condensed Milk, proper storage is essential. Follow these expert tips to keep the pie tasting perfect whether you serve it fresh or save leftovers.
Cooling Before Storage
Allow the pie to cool completely at room temperature for at least 2 hours on a wire rack. This step ensures the creamy filling sets firmly and prevents condensation that can make the crust soggy.
Refrigeration
Once cooled, cover the pie loosely with plastic wrap or aluminum foil. Store it in the refrigerator to keep the rich, creamy filling fresh. The sweetened condensed milk makes the pie perishable if left out too long.
| Storage Environment | Duration | Key Tips |
|---|---|---|
| Room Temperature | Up to 2 hours | Keep covered to avoid drying out |
| Refrigerator | 3 to 4 days | Wrap securely, avoid strong odors |
| Freezer | Up to 1 month | Wrap in foil and freezer bag; thaw overnight in fridge |
Freezing for Extended Storage
If we want to enjoy this decadent pie later, freezing is a great option. Wrap the pie tightly with plastic wrap followed by aluminum foil to protect the crust and filling from freezer burn. Before serving, thaw the pie overnight in the refrigerator and bring it to room temperature for best texture.
Reheating Suggestions
To recapture the warm, gooey essence of freshly baked pecan pie, gently warm slices in a preheated oven at 300°F (150°C) for 10 to 15 minutes. Avoid microwaving as it may soften the crust excessively.
“Proper storage preserves the signature crunch of the pecans and the smooth, creamy texture imparted by the condensed milk, ensuring every bite remains as delightful as the first.“
By following these storage tips, we keep our pecan pie’s quality impeccable and ready to impress at any time.
Conclusion
Making pecan pie with sweetened condensed milk brings a smooth, creamy texture that elevates this classic dessert. With the right ingredients and tools, we can create a pie that perfectly balances rich caramel flavors and nutty crunch.
This recipe is straightforward enough for bakers of all levels, making it a go-to for holidays or any special occasion. By following the tips for baking, cooling, and storing, we ensure every slice delivers that signature Southern charm with a modern twist.
Enjoy serving it warm with your favorite accompaniments and savor the delightful blend of flavors and textures in every bite.
Frequently Asked Questions
What makes pecan pie a classic Southern dessert?
Pecan pie is a Southern classic due to its rich, sweet filling combined with crunchy pecans, embodying traditional flavors and textures that are beloved during holidays and special occasions.
Why is sweetened condensed milk used in the pecan pie filling?
Sweetened condensed milk adds a smooth, creamy texture and enhances the sweetness, simplifying the recipe while maintaining a rich, luscious filling.
What are the essential ingredients for making the perfect pecan pie?
Key ingredients include a buttery pie crust (flour, butter, salt, ice water), and filling ingredients such as light brown sugar, sweetened condensed milk, eggs, melted butter, vanilla extract, salt, and pecans.
What equipment do I need to bake pecan pie?
You’ll need a 9-inch pie pan, mixing bowls, rolling pin, measuring cups and spoons, a whisk, spatula, an optional oven thermometer, and a cooling rack.
How do I assemble the pecan pie?
Mix the filling ingredients, fold in pecans, roll out the chilled pie crust, pour in the filling, and crimp the edges before baking.
What is the baking temperature and time for pecan pie?
Preheat your oven to 350°F (175°C) and bake the pie for 50 to 60 minutes, checking for doneness and protecting the crust from over-browning if needed.
How should I cool the pecan pie after baking?
Cool the pie on a wire rack for at least 2 hours to allow the filling to set and prevent sogginess, avoiding refrigeration initially to maintain crust texture.
What are the best ways to serve pecan pie?
Serve warm or at room temperature with vanilla ice cream or whipped cream, garnished with chopped pecans or powdered sugar for extra appeal.
How do I store pecan pie to keep it fresh?
Let the pie cool completely, cover loosely with plastic wrap or foil, and refrigerate. It can last several days in the fridge or be frozen for longer storage.
Can pecan pie be frozen and reheated?
Yes, wrap it tightly before freezing. Thaw in the fridge and reheat gently in the oven to preserve its texture and flavor.