Condensed Milk Pecan Pie | 12 Tomatoes
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Condensed Milk Pecan Pie

A holiday favorite!

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Condensed Milk Pecan Pie OG 2

When it comes to holiday desserts, pies are an absolute must. What Thanksgiving table would be complete without the trifecta of pumpkin, apple, and pecan! While the recipes we’ve used over the years may vary, these staple flavors are always present. We’ve been testing out different versions for the upcoming holiday and my new favorite just might be this Condensed Milk Pecan Pie! Let’s get into what makes this recipe special…

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To simplify things, this recipe starts out with a store-bought pie crust. Feel free to use your favorite recipe if you’d like to go with homemade! You’ll then mix together the filling consisting of sugar, eggs, vanilla, and of course a can of sweetened condensed milk. The mixture is seasoned with cinnamon, nutmeg, and a pinch of salt for the perfect flavor balance. Pecans are then folded in and the filling is poured into the prepared pie crust.

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As the pie bakes, the pecans all rise to the surface and the condensed milk forms a custardy bottom layer similar to the consistency of pumpkin pie. That’s right, crunchy on top, creamy on bottom! The combination is every bit as heavenly as it sounds. Add this recipe to your holiday baking lineup and you’re sure to have a new favorite!

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Yield(s): Serves 6-8

10m prep time

35m cook time

4.3
Rated by 6 reviewers
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you're making mealtime meaningful.
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Ingredients
  • 1 (9-inch) round pie dough
  • ⅓ cup brown sugar
  • 3 eggs
  • 1 (14 oz) can sweetened condensed milk
  • 1 teaspoon vanilla
  • 2 tablespoons flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • 2 ¼ cups whole pecans
Preparation
  1. Preheat oven to 350 degrees F. Fit dough to a 9-inch pie dish and crimp edges as desired. Place in fridge as you make the filling.
  2. In a large bowl, beat together sugar, eggs, sweetened condensed milk, and vanilla.
  3. Add in flour, cinnamon, nutmeg, and salt and mix until smooth.
  4. Stir in pecans.
  5. Pour mixture into the prepared pie crust and bake for 25 minutes, then cover with foil and bake for an additional 8-10 minutes.
  6. Allow pie to fully cool before slicing. Serve with whipped cream or vanilla ice cream.

Recipe adapted from Cookingwithcarlee.com