Description
Experience the timeless comfort of a Southern-inspired pecan pie, elevated by the luxurious, creamy texture of sweetened condensed milk. By omitting corn syrup, this recipe allows the deep, toasted notes of premium pecans and caramelized brown sugar to shine through. The result is a refined, custard-like pie that offers the perfect balance of crunchy nuts and silky sweetness, making it a sophisticated centerpiece for any gathering or a soul-warming dessert for a quiet evening at home.
Ingredients
1 9-inch unbaked pie crust
3 large eggs, lightly beaten
1 can (14 oz) sweetened condensed milk
1/2 cup brown sugar, packed
1/4 cup unsalted butter, melted
1 teaspoon pure 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 eggs, sweetened condensed milk, brown sugar, melted butter, vanilla extract, and salt until smooth and well combined.
Stir in the pecan halves, ensuring they are evenly coated with the custard mixture.
Pour the mixture into the prepared unbaked pie crust, spreading the pecans evenly.
Bake for 45 to 50 minutes, or until the filling is set in the center 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 ensure the custard sets perfectly before slicing.
Notes
If the edges of the crust begin to brown too quickly, cover them with a pie shield or strips of aluminum foil halfway through baking. Serve at room temperature or slightly warmed. Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg