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Condensed Milk Pecan Pie

Condensed Milk Pecan Pie is a rich, buttery dessert with a creamy filling and toasted pecan topping, made without corn syrup. It’s an easy, crowd-pleasing recipe perfect for holidays or anytime you’re craving a classic treat.
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Ingredients
  

For the Pie Crust:

  • 1 unbaked 9-inch pie crust store-bought or homemade

For the Filling:

  • 1 cup pecans chopped
  • 1 cup sweetened condensed milk
  • 3 large eggs
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Instructions
 

  • Set oven to 350°F (175°C). Thaw store-bought crust if using. For homemade, roll out and press into a 9-inch pie dish. Crimp edges or leave rustic. Brush lightly with egg wash or melted butter for added flavor.
  • Spread chopped pecans on a baking sheet and toast for 5–7 minutes, until fragrant. Keep an eye on them to prevent burning. Let cool.
  • In a large bowl, whisk together condensed milk, eggs, sugar, melted butter, vanilla, cinnamon, and salt until smooth.
  • Spread pecans evenly over the crust. Pour filling over the top slowly—don’t stir. Pecans will float as the pie bakes.
  • Place in oven and bake for 45–50 minutes. The top should be golden and the center just slightly wobbly. Cover crust edges with foil if they brown too fast. Cool at room temperature for at least 2 hours before slicing.