1 unbaked 9-inch pie crust (homemade or store-bought)
1 can (14 oz) sweetened condensed milk
2 large eggs
¼ cup (½ stick) unsalted butter, melted
1 teaspoon vanilla extract
1 cup chopped pecans
½ cup pecan halves (for topping)
½ cup light brown sugar
¼ teaspoon salt
Optional Add-ins:
1 tablespoon bourbon
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ cup mini chocolate chips
Ezoic
Instructions
Step 1: Prepare the pie crust
Place the unbaked pie crust into a 9-inch pie dish. Crimp the edges or leave them rustic, depending on your preference. Place the pie dish in the refrigerator while preparing the filling. A chilled crust prevents sogginess during baking.
Step 2: Mix the filling
In a large bowl, whisk together the sweetened condensed milk, melted butter, brown sugar, eggs, vanilla extract, and salt. Whisk until smooth and creamy. The mixture should be thick and glossy.
Step 3: Add the pecans
Stir in the chopped pecans, ensuring they’re evenly coated with the filling mixture. These pecans give the pie its signature texture and nutty flavor.
Step 4: Pour into the pie crust
Remove the chilled crust from the refrigerator and pour the filling mixture into it. Smooth the top with a spatula, then arrange pecan halves on top in a decorative pattern for a professional bakery-style finish.
Step 5: Bake the pie
Preheat the oven to 350°F (175°C). Bake the pie for 40–50 minutes, or until the center is mostly set but still slightly jiggly. The pie will continue to firm up as it cools.
If the crust begins browning too quickly, loosely cover the edges with aluminum foil.
1 unbaked 9-inch pie crust (homemade or store-bought)
1 can (14 oz) sweetened condensed milk
2 large eggs
¼ cup (½ stick) unsalted butter, melted
1 teaspoon vanilla extract
1 cup chopped pecans
½ cup pecan halves (for topping)
½ cup light brown sugar
¼ teaspoon salt
Optional Add-ins:
1 tablespoon bourbon
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ cup mini chocolate chips
Ezoic
Instructions
Step 1: Prepare the pie crust
Place the unbaked pie crust into a 9-inch pie dish. Crimp the edges or leave them rustic, depending on your preference. Place the pie dish in the refrigerator while preparing the filling. A chilled crust prevents sogginess during baking.
Step 2: Mix the filling
In a large bowl, whisk together the sweetened condensed milk, melted butter, brown sugar, eggs, vanilla extract, and salt. Whisk until smooth and creamy. The mixture should be thick and glossy.
Step 3: Add the pecans
Stir in the chopped pecans, ensuring they’re evenly coated with the filling mixture. These pecans give the pie its signature texture and nutty flavor.
Step 4: Pour into the pie crust
Remove the chilled crust from the refrigerator and pour the filling mixture into it. Smooth the top with a spatula, then arrange pecan halves on top in a decorative pattern for a professional bakery-style finish.
Step 5: Bake the pie
Preheat the oven to 350°F (175°C). Bake the pie for 40–50 minutes, or until the center is mostly set but still slightly jiggly. The pie will continue to firm up as it cools.
If the crust begins browning too quickly, loosely cover the edges with aluminum foil.
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