Description
Experience the ultimate pecan pie, reimagined with the velvety richness of sweetened condensed milk instead of traditional corn syrup. This decadent dessert offers a smooth, custard-like texture and deep caramel notes that perfectly complement the earthy crunch of toasted pecans. It is a foolproof, sophisticated recipe that transforms simple pantry staples into a show-stopping centerpiece, perfect for holidays or cozy weekend afternoons. With no artificial syrups, this pie delivers a refined, balanced sweetness that defines a truly memorable homemade treat.
Ingredients
1 unbaked 9-inch pie crust
1 can (14 oz) sweetened condensed milk
3 large eggs
1/2 cup packed light brown sugar
1/3 cup unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups pecan halves
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk together the sweetened condensed milk, eggs, brown sugar, melted butter, vanilla extract, and salt until smooth.
Stir in the pecan halves until they are evenly coated with the mixture.
Pour the filling into the unbaked pie crust, spreading the pecans to ensure an even layer.
Bake for 45 to 50 minutes, or until the center is set and the crust is golden brown.
Remove from the oven and allow the pie to cool completely on a wire rack for at least 2 hours to allow the filling to set properly before slicing.
Notes
To toast your pecans before adding them to the filling, place them on a baking sheet at 350°F for 5-8 minutes until fragrant. Ensure the pie is completely cooled before serving for the best texture. Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 8g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 85mg