The Ultimate Gooey Condensed Milk Pecan Pie
If you have one can of condensed milk and 10 minutes to prep, this pie will make you look like a holiday baking genius.
There are desserts that are good, and then there are desserts that people remember.
This gooey pecan pie belongs firmly in the second category.
It’s rich without being heavy, sweet without being overwhelming, and perfectly balanced between soft, custardy filling and crunchy toasted pecans. The secret? Sweetened condensed milk. It creates a silky texture that traditional pecan pies often miss, while also giving the filling that irresistible gooey center everyone loves.
This is the kind of pie that fills your kitchen with a warm, buttery aroma and disappears slice by slice before you even have time to store leftovers.
Why This Pecan Pie Is Different
Most classic pecan pies rely heavily on corn syrup, which can sometimes make the filling overly sweet or sticky. By using condensed milk instead, you get:
- A smoother, creamier texture
- A richer flavor with caramel notes
- A perfectly set pie that’s still soft and gooey in the center
- A dessert that tastes homemade, comforting, and indulgent
It’s ideal for holidays, family dinners, or anytime you want a dessert that feels special without complicated steps.
Ingredients You’ll Need
Everything in this recipe is simple and easy to find, but together they create something truly impressive.
- 1 unbaked 9-inch pie crust
- 1 can (14 oz) sweetened condensed milk
- 3 large eggs, room temperature
- ¼ cup melted butter, slightly cooled
- 1 cup chopped pecans
- ½ cup brown sugar, packed
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Extra pecan halves, for topping
Step-by-Step Instructions
1. Prepare the Oven and Crust
Preheat your oven to 350°F (175°C).
Place the unbaked pie crust into a 9-inch pie dish and gently press it into the bottom and sides. Crimp the edges if desired. Set aside while you prepare the filling.
2. Make the Gooey Filling
In a large mixing bowl, whisk together the sweetened condensed milk, eggs, melted butter, brown sugar, vanilla extract, and salt.
Whisk until the mixture is completely smooth and glossy. This step is important — the smoother the mixture, the silkier the final pie.
3. Add the Pecans
Fold the chopped pecans into the filling. Make sure they’re evenly distributed so every slice has plenty of nutty crunch.
4. Assemble the Pie
Pour the filling into the prepared pie crust.
Arrange pecan halves on top in a decorative pattern. As the pie bakes, the pecans will rise slightly and toast beautifully.
5. Bake to Perfection
Place the pie on the center rack of the oven and bake for 45–50 minutes.
The pie is ready when:
- The edges are set
- The center has a slight jiggle but is not liquid
- The top is golden brown and glossy
If the crust browns too quickly, loosely cover the edges with foil during the last 10–15 minutes.
6. Cool and Set
Remove the pie from the oven and let it cool at room temperature for at least 2 hours.
This resting time allows the filling to fully set while staying wonderfully gooey.
Serving Suggestions
This pie is incredible on its own, but you can make it even better by serving it with:
- A scoop of vanilla ice cream
- Fresh whipped cream
- A drizzle of warm caramel sauce
- A cup of hot coffee or spiced tea
Serve it slightly warm for maximum gooeyness, or chilled for a firmer slice.
Storage Tips
- Store leftovers covered in the refrigerator for up to 4 days
- Reheat individual slices in the microwave for 10–15 seconds
- The pie can also be made a day ahead — the flavor gets even better overnight
Final Thoughts
This condensed milk pecan pie proves that you don’t need complicated techniques or fancy ingredients to make an unforgettable dessert. With just a few pantry staples and minimal prep time, you get a pie that’s rich, gooey, comforting, and perfect for any holiday table.
If you bake this once, it will become a tradition.
People will ask for the recipe.
And you’ll smile, knowing how easy it really was.