Condensed Milk Pecan Pie – A Rich, Sweet, and Nutty Pie Without the Corn Syrup That Will Delight

If you love the classic flavors of pecan pie but want to skip the corn syrup, this Condensed Milk Pecan Pie is the perfect solution. With its creamy sweetened condensed milk filling, crunchy pecans, and buttery pie crust, this pie has everything you want in a pecan pie—without the overly sweet stickiness of corn syrup. The rich condensed milk brings a velvety texture to the pie, while the brown sugar and vanilla add depth to its flavor.

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This pie is a fantastic choice for any holiday gathering or special occasion. The rustic arrangement of whole pecans on top adds a beautiful finishing touch that makes this dessert both visually stunning and incredibly delicious.

Fun Fact: No Corn Syrup, No Problem!

Traditional pecan pie often relies on corn syrup for its sticky sweetness, but sweetened condensed milk is a fantastic alternative. It provides just the right level of sweetness, while also giving the pie a wonderfully smooth, creamy texture.

Storage and Serving Tips

This pie can be stored in the refrigerator for up to 4 days. It tastes even better when served chilled, so be sure to refrigerate it for at least 4-5 hours before slicing. To serve, top with whipped cream, ice cream, or a drizzle of caramel sauce for an extra touch of indulgence.

Cooking Tips

Make sure your eggs are at room temperature before mixing the filling to ensure a smooth texture. To prevent the pie crust from browning too much during baking, use a pie shield or cover the edges with aluminum foil halfway through the baking process.

Nutritional Information (Per Serving, Based on 10 Servings):

• Calories: 450 kcal
• Fat: 26g
• Carbohydrates: 47g
• Protein: 6g
• Sugar: 32g
• Sodium: 150mg
• Fiber: 3g

This pie offers the perfect balance of rich, sweet filling with crunchy pecans, all nestled in a flaky crust. It’s a must-try for pecan pie lovers!

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Condensed Milk Pecan Pie Recipe

Ingredients:

For the Pie Filling:

• 1 refrigerated pie crust (store-bought or homemade)
• 3 eggs, at room temperature
• 1 cup (300 g / 10.5 oz) sweetened condensed milk (not the whole can)
• ½ cup (100 g / 3.5 oz) dark brown sugar, packed
• 1 tablespoon all-purpose flour (plain flour)
• 2 teaspoons vanilla extract
• 1 ½ cups (180 g / 6.3 oz) roughly chopped pecans
• 1 cup (120 g / 4.2 oz) whole pecan halves

Instructions:

1. Prep the Crust
   Place the pie crust in a deep-dish 9-inch pie pan and crimp the edges. Chill the crust in the refrigerator while you prepare the filling.
2. Preheat the Oven
   Preheat the oven to 350°F (180°C / gas mark 4) with a rack positioned in the center.
3. Make the Filling
   In a large bowl, whisk together the brown sugar and flour. Add the eggs and stir until fully incorporated. Next, whisk in the sweetened condensed milk and vanilla extract until the mixture is smooth. Fold in the roughly chopped pecans.
4. Assemble the Pie
   Pour the filling into the chilled pie crust and smooth the top with a spoon or spatula. Arrange the whole pecan halves decoratively on top of the filling, either in a circular pattern or randomly, depending on your preference.
5. Bake the Pie
   Bake the pie for 20 minutes, then cover the edges of the crust with a pie crust shield or aluminum foil to prevent over-browning. Continue baking for another 15-20 minutes, until the pie is set around the edges but still slightly jiggly in the center.
6. Cool and Refrigerate
   Place the pie on a wire rack and let it cool for 1 hour. Once cooled, refrigerate the pie for 4-5 hours, or overnight, to allow the filling to set completely.
7. Serve and Enjoy
   Slice the pie into 10-12 servings and enjoy with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce for an extra treat.

Optional Variations
For an added twist, you can mix in chocolate chips or drizzle melted chocolate over the top for a chocolate-pecan variation. If you like a little spice, try adding a dash of cinnamon or nutmeg to the filling for a warm, cozy flavor.