Easy Pecan Pie with Condensed Milk 

Instructions:

1. Preheat the Oven:

Begin by preheating your oven to 350°F (175°C). If you’re using a store-bought pie crust, make sure it’s thawed before use. You can either bake the crust slightly before adding the filling (about 5 minutes) to prevent it from getting soggy or use it directly.

2. Prepare the Filling:

In a large bowl, whisk together the sweetened condensed milk, eggs, melted butter, brown sugar, vanilla extract, and salt. This combination creates a rich, smooth filling that will hold the pecans perfectly.

If you prefer a slightly thicker pie, you can add a tablespoon of all-purpose flour to the mixture. This will help give the pie a firmer texture once it’s baked.

3. Add the Pecans:

Stir the pecans into the filling mixture. You can use whole pecan halves or chop them for smaller pieces, depending on your texture preference. If you love a super-nutty pie, feel free to add more pecans.

4. Pour the Filling into the Crust:

Pour the pecan filling mixture into the prepared pie crust, spreading it out evenly. Be sure the filling is distributed well over the nuts.

5. Bake the Pie:

Place the pie in the preheated oven and bake for 50-60 minutes, or until the filling is set and slightly golden on top. You may notice some cracks on top of the filling as it bakes; this is normal. The center should still be a bit jiggly but not overly liquidy.

To prevent the crust from over-browning, you can cover the edges of the pie with aluminum foil during the last 10-15 minutes of baking.

6. Cool and Serve:

Allow the pie to cool completely before slicing. The filling will firm up as it cools, making it easier to cut clean slices. You can refrigerate the pie once it has cooled to room temperature if you prefer it chilled.

7. Optional Topping:

For a little extra flair, top your pecan pie with whipped cream, vanilla ice cream, or a drizzle of caramel sauce before serving. You can also add extra pecan halves on top for a decorative touch.

Tips:

• Crust Options: If you’re short on time, a store-bought pie crust works perfectly. If you prefer homemade, you can easily make a simple all-butter crust for a flakier base.
• Nuts: Feel free to use a mix of pecans and other nuts like walnuts or almonds for a unique twist on the classic flavor.
• Storage: This pie keeps well in the fridge for up to 4 days. Make sure to cover it properly to maintain freshness. If you have leftovers, simply reheat slices in the microwave or enjoy them cold!
• Serving Ideas: Pair your pecan pie with a cup of coffee, a glass of dessert wine, or a scoop of your favorite ice cream for the ultimate indulgence.

Why You’ll Love This Recipe:

• Effortless: The use of sweetened condensed milk makes the filling smooth and creamy without the need for a complicated process. It’s the easiest pecan pie you’ll ever make, with minimal ingredients and time!
• Rich and Flavorful: The combination of butter, brown sugar, and vanilla in the filling creates the perfect balance of sweetness and depth. The pecans provide a delightful crunch in every bite.
• Perfect for Any Occasion: Whether it’s Thanksgiving, Christmas, or a simple Sunday family dinner, this pecan pie is a versatile dessert that will satisfy any sweet tooth.
• Customizable: You can adjust the nut content to your liking and add in a dash of bourbon or a sprinkle of cinnamon for an extra touch of flavor.

Conclusion:

Easy Pecan Pie with Condensed Milk is a no-fuss, delicious dessert that’s perfect for any occasion. With a smooth, creamy filling and plenty of crunchy pecans, this pie is everything you love about traditional pecan pie, made simpler and quicker. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to become a go-to for holidays and family gatherings. Try it today, and let its rich flavor and comforting texture steal the show at your next dessert table!