Name: Condensed Milk Pecan Pie | Easy, Gooey, Rich & Southern Classic Dessert
Ingredients: 1 unbaked 9-inch pie crust (homemade or store-bought); 1 can (14 oz) sweetened condensed milk; 2 large eggs; ¼ cup (½ stick) unsalted butter, melted; 1 teaspoon vanilla extract; 1 cup chopped pecans; ½ cup pecan halves (for topping); ½ cup light brown sugar; ¼ teaspoon salt; 1 tablespoon bourbon; ¼ teaspoon cinnamon; ¼ teaspoon nutmeg; ¼ cup mini chocolate chips

Ingredients

Scale

For the Pie:

1 unbaked 9-inch pie crust (homemade or store-bought)
1 can (14 oz) sweetened condensed milk
2 large eggs
¼ cup (½ stick) unsalted butter, melted
1 teaspoon vanilla extract
1 cup chopped pecans
½ cup pecan halves (for topping)
½ cup light brown sugar
¼ teaspoon salt

Optional Add-ins:

1 tablespoon bourbon
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ cup mini chocolate chips

Instructions

Step 1: Prepare the pie crust

Place the unbaked pie crust into a 9-inch pie dish. Crimp the edges or leave them rustic, depending on your preference. Place the pie dish in the refrigerator while preparing the filling. A chilled crust prevents sogginess during baking.

Step 2: Mix the filling

In a large bowl, whisk together the sweetened condensed milk, melted butter, brown sugar, eggs, vanilla extract, and salt. Whisk until smooth and creamy. The mixture should be thick and glossy.

Step 3: Add the pecans

Stir in the chopped pecans, ensuring they’re evenly coated with the filling mixture. These pecans give the pie its signature texture and nutty flavor.

Step 4: Pour into the pie crust

Remove the chilled crust from the refrigerator and pour the filling mixture into it. Smooth the top with a spatula, then arrange pecan halves on top in a decorative pattern for a professional bakery-style finish.

Step 5: Bake the pie

Preheat the oven to 350°F (175°C). Bake the pie for 40–50 minutes, or until the center is mostly set but still slightly jiggly. The pie will continue to firm up as it cools.

If the crust begins browning too quickly, loosely cover the edges with aluminum foil.

Step 6: Cool and set

Let the pie cool completely at room temperature for at least 2 hours before slicing. This allows the filling to set properly, ensuring clean slices and perfect texture.

Notes

Sweetened condensed milk makes the filling naturally thick and creamy—no need for corn syrup.
The pie should have a slight jiggle when removed from the oven; that means it’s perfectly baked.
Overbaking results in a dry or cracked pie, so keep an eye on it during the last 10 minutes.
Chilling the crust keeps it flaky and prevents sogginess.

For best flavor, let the pie rest overnight; the taste deepens beautifully.