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A homemade pecan pie with a golden, flaky crust, rich silky caramel-like filling, and a glossy layer of toasted pecan halves arranged across the top.

Sweetened Condensed Milk Pecan Pie

Silky Sweetened Condensed Milk Pecan Pie with a rich caramel-like custard filling, chopped pecans throughout, and a beautiful pecan-half topping. Easier and smoother than traditional pecan pie—perfect for holidays.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Dessert
Cuisine: Southern American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust
  • 1 can 14 oz sweetened condensed milk
  • 3 large eggs
  • ¼ cup melted butter
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup chopped pecans
  • 1 cup pecan halves for topping

Equipment

  • 9-inch pie pan

Method
 

  1. Preheat oven to 350°F. Place the unbaked crust in a 9-inch pie pan and crimp the edges.
  2. Whisk sweetened condensed milk, eggs, melted butter, vanilla, and salt until completely smooth. Stir in the chopped pecans.
  3. Pour the filling into the crust. Arrange pecan halves on top.
  4. Bake 50–60 minutes until the edges are set and the center still has a slight jiggle.
  5. Cool completely on a wire rack before slicing. Serve at room temperature or chilled.

Notes

Do not substitute evaporated milk. The slight jiggle is intentional—the filling sets as it cools. Excellent made a day ahead. Protect crust edges if they brown too quickly. A holiday favorite that earns repeat requests.