Rich and creamy Condensed Milk Pecan Pie made without corn syrup. Easy holiday dessert with buttery pecans and caramel filling.

Scale

1 unbaked 9-inch pie crust

1 can sweetened condensed milk

3 large eggs

1/4 cup melted butter

1 cup chopped pecans

1/2 cup brown sugar

1 tsp vanilla extract

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1. Preheat oven to 350°F.

2. Whisk condensed milk, eggs, butter, brown sugar and vanilla.

3. Stir in chopped pecans.

4. Pour filling into pie crust.

5. Top with pecan halves.

6. Bake 35–40 minutes.

7. Cool completely before slicing.

Do not overbake.

Cover crust edges with foil if browning too fast.

Pie sets while cooling.

Pie tastes even better the next day.