Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Roll out your pie crust and place it into a 9-inch pie dish. Crimp the edges for a decorative finish and set aside.

Step 2: Make the Filling

In a large mixing bowl, combine the granulated sugar, corn syrup, and sweetened condensed milk. Mix until smooth. Add the beaten eggs, melted butter, vanilla extract, and salt. Stir until everything is well combined.

Step 3: Add the Pecans

Gently fold in the pecan halves, making sure they’re evenly distributed throughout the filling. Reserve a few pecan halves for decorating the top of the pie.

Step 4: Assemble the Pie

Pour the filling into the prepared pie crust. Arrange the reserved pecan halves on top in a decorative pattern.

Step 5: Bake to Perfection

Bake the pie in the preheated oven for 50-60 minutes, or until the filling is set and the crust is golden brown. To check for doneness, insert a knife into the center—it should come out mostly clean with a slight jiggle in the middle.

Step 6: Cool and Serve

Allow the pie to cool completely on a wire rack before slicing. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Tips for the Perfect Condensed Milk Pecan Pie

• Use Fresh Pecans: For the best flavor, use fresh pecan halves rather than pre-chopped pieces.
• Blind Bake the Crust: To prevent a soggy bottom, blind bake the pie crust for 10 minutes before adding the filling.
• Add a Flavor Twist: Stir in 1-2 tablespoons of bourbon or a pinch of cinnamon for a unique flavor profile.
• Storage Tips: Store leftover pie in the refrigerator for up to 5 days. Cover it with plastic wrap or aluminum foil to keep it fresh.
• 3. Is there a substitute for corn syrup?

Yes, you can use maple syrup, honey, or golden syrup as a substitute for corn syrup.

4. Can I freeze this pie?
Yes, this pie freezes well. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.