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Condensed Milk Pecan Pie
Introduction
Condensed Milk Pecan Pie is a rich, gooey twist on the Southern classic. By replacing traditional corn syrup with sweetened condensed milk, this version achieves a luxuriously smooth filling with an irresistible caramelized flavor. The buttery pecans, velvety texture, and warm spice notes make it an easy-to-love dessert that’s perfect for the holidays—or any day that calls for a sweet indulgence.
Origin and Cultural Significance
Pecan pie has its roots deep in Southern U.S. tradition, especially in states like Texas and Georgia where pecan trees thrive. Historically, pecan pies were made using sugar syrups, but condensed milk variations became popular during the mid-20th century, especially when Eagle Brand and similar brands were household staples. This version is not only simpler but offers a creamier custard consistency that many prefer. It celebrates Southern hospitality and is often a centerpiece during Thanksgiving and Christmas gatherings.
Ingredients Quantity
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 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
Optional Additions
- Add 1 tablespoon bourbon or dark rum for a warm, spiked twist
- Mix in ½ cup chocolate chips for a chocolate-pecan hybrid
- Use whole pecans for a more traditional, decorative top layer
- Sprinkle with sea salt flakes before serving for a sweet-savory balance
Tips for Success
- Use room temperature eggs for even mixing
- Toast the pecans lightly beforehand to deepen their flavor and aroma
- Tent the pie with foil if the crust browns too quickly during baking
- Let the pie cool completely before slicing to allow the filling to set
- Refrigerate leftovers and warm slices slightly before serving for best texture
Instructions
- Preheat Oven: Set oven to 350°F (175°C).
- Prepare Pie Shell: Place the pie crust into a 9-inch pie dish. Crimp edges if desired and set aside.
- Mix the Filling: In a large bowl, whisk together condensed milk, eggs, sugar, melted butter, vanilla, cinnamon, and salt until fully combined.
- Add Pecans: Fold in chopped pecans. Pour the mixture into the unbaked pie crust and smooth the top.
- Bake: Bake for 45–50 minutes or until the filling is set and the top is golden brown. A slight jiggle in the center is okay—it will firm up as it cools.
- Cool and Serve: Let the pie cool at room temperature for at least 2 hours. Serve as-is or with whipped cream or a scoop of vanilla ice cream.
Description
This Condensed Milk Pecan Pie is velvety, buttery, and nutty with a rich caramel essence. The condensed milk ensures a luscious, custard-like filling that contrasts perfectly with the crunchy pecans. The aroma of cinnamon and vanilla adds warmth to every bite, making this pie a comforting classic reimagined with creamy finesse.
Nutritional Information (Approx. per slice, 1/8 of pie):
- Calories: 420
- Fat: 24g
- Saturated Fat: 8g
- Carbohydrates: 46g
- Sugar: 35g
- Protein: 6g
- Fiber: 2g
Note: Nutritional values may vary based on crust type and serving size.
Conclusion
Condensed Milk Pecan Pie offers a creamy, nostalgic twist on the beloved Southern dessert. It’s the perfect blend of simplicity and decadence—easy to prepare yet rich in flavor and tradition. Whether you’re hosting a festive gathering or simply craving something sweet, this pie delivers comfort and class in every slice.
Recommendation
Serve this pie slightly warm with whipped cream or ice cream. It pairs beautifully with coffee or spiced tea and makes a stunning addition to any dessert table during the holidays or special occasions.
Embracing Healthful Indulgence
While this dessert leans indulgent, the use of real ingredients like eggs, nuts, and dairy gives it nutritional grounding. Pecans offer healthy fats, antioxidants, and fiber. Enjoying a homemade slice over store-bought sweets means fewer preservatives and more flavor satisfaction. Mindful enjoyment of desserts like this reminds us that indulgence can be both joyful and intentional.
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