See how to make insanely scrumptious condensed milk pecan pie! It has a classic buttery pie crust and a gooey filling that’s full of crunchy pecans and sweet, rich flavor, thanks to condensed milk and brown sugar. And it’s made without corn syrup!
No corn syrup pecan pie with condensed milk
I’m so excited to share this pecan pie recipe with you! The irresistible pie has a buttery crust and sweet pecan pie topping loaded with condensed milk, brown sugar, and vanilla. It’s the perfect treat for your holiday dessert buffet!
You might be looking for a pecan pie recipe without corn syrup. Or maybe you want to try something new for your Thanksgiving feast. Either way, you’re in the right place, and this recipe will not let you down.
There’s a lot to love about this sweetened condensed milk pecan pie. It tastes perfectly sweet, gooey, and nutty. And with just 15 minutes of prep, the process for making this could not be simpler. I just know you are going to adore this homemade pecan pie!
Why use condensed milk for pecan pie?
I live in Ireland, where corn syrup is somewhat hard to come by. My goal was to find a corn syrup substitute that a) is readily available, b) guarantees that pie filling will set, and c) tastes absolutely delicious.
Sweetened condensed milk checks all of these boxes. It’s slightly thinner than corn syrup, but has a wonderful milky, toffee-like aroma that pairs beautifully with pecans. It’s utter perfection!
When I served this condensed milk pecan pie to my American family members, they were skeptical at first. A pecan pie recipe without corn syrup? Girl, you better not play us.
But then I watched everyone have the same aha moment about condensed milk pecan pie that I had when I first tried it.
Even my cousin, who’s super picky about his pies (sorry, M!), loved it! He took a bite and then quickly grabbed the whole pan and said he’d hide it from everyone to eat it himself. That’s when I knew I had to share the recipe with you too!
Pecan pie with condensed milk bakes up easily with just a handful of simple ingredients and 15 minutes of prep time. Check your pantry for the following list of ingredients, and get ready to fall in love with this irresistible pecan pie. Refer to the recipe card at the end of the post for specific quantities.
- Pie crust: It all starts with the crust! I used my easy 3-ingredient pie crust for this recipe, but you can also buy your favorite store-bought pie crust. Just make sure it fits a deep-dish 9-in pie pan.
- Pecans: It wouldn’t be pecan pie without pecans! I like to roughly chop some pecans for the filling for a bit of crunch in every bite. Some are left whole to decorate the top of the pie.
- Condensed milk: No corn syrup is needed for this pecan pie! Sweetened condensed milk and pecans are a match made in heaven, and it seemed like an obvious choice for this recipe. For the best results, use full-fat condensed milk from Eagle Brand, Nestle, or Milk Maid.
- Brown sugar: A scoop of brown sugar adds sweetness and moisture to the pie. I used dark brown sugar, but light brown sugar will work just as well.
- Eggs: The recipe requires 3 large eggs at room temperature. Set your eggs out on the counter for an hour before baking, or soak them in a bowl of warm water for 15 minutes before mixing the filling.
- Flour: A tablespoon of flour helps to thicken the pie filling just as corn syrup would. You could probably get away without it, but I recommend it for the best texture.
- Vanilla extract: Just a dash of vanilla extract rounds out the other flavors of this scrumptious sweet pecan pie.
How to make condensed milk pecan pie
No corn syrup pecan pie is one of those treats I wish you could sample through the screen just to prove how yummy it is. Luckily, the recipe comes together quickly, and you can whip up your own!
#1: Prep crust
- Put the pie crust in a deep-dish 9-in / 23 cm pie pan and crimp the edges.
- Place the crust in the fridge while you prepare the pecan pie filling.
#2: Preheat oven
- Adjust a rack in the center of the oven and preheat to 350°F / 180°C / gas mark 4.
#3: Mix filling
- In a large bowl, whisk together the brown sugar and flour.
- Next, stir in the eggs until well incorporated.
- Then add the sweetened condensed milk and vanilla extract and whisk until everything is well combined.
- Fold in the chopped pecans.
#4: Assemble pie
- Pour the filling into the chilled pie crust and gently smooth the top with a spoon or spatula.
- Arrange the whole pecan halves on top of the filling, using any design you’d like.
- Alternately, simply place the pecans randomly on top.
- Bake the pecan pie for 20 minutes.
- Then add a pie crust shield or (a piece of aluminum foil) to protect the crust from browning too much.
- Continue baking the pie for another 15 to 20 minutes.
#6: Check doneness
- Once the pie is set around the edges and the center looks set but still a little jiggly, take the pie out of the oven.
#7: Cool & refrigerate
- Put the condensed milk pecan pie on a wire rack to cool for 1 hour.
- Then refrigerate for 4 to 5 hours or overnight.
- Cut the pie into 10 to 12 slices and serve with whipped cream, a scoop of ice cream, and a drizzle of condensed milk or caramel sauce. Enjoy!
Tips for the best pecan pie without corn syrup
Condensed milk pecan pie is definitely one of the simplest pie recipes, but there are still a few things to watch out for. Follow my tips and advice below to guarantee a perfect pecan pie!
- Combine the brown sugar and flour first. Before adding any liquid ingredients, be sure to combine the brown sugar and flour thoroughly. Otherwise, you may end up with lumps of flour that won’t dissolve. There’s no need to sift the flour; stir it into the sugar.
- Mix the filling well. The secret to perfect pecan pie without syrup is mixing the condensed milk, eggs, and sugar well. Don’t rush this step. The mixture is perfect when you no longer see streaks of eggs or condensed milk, and everything looks even.
- Don’t overbake. After adding the pecan filling, be careful not to overbake the pie, or it will turn out dry. For the best gooey texture, bake until the edges are set, and the center is still slightly jiggly.
- Let the pie set before slicing. Don’t try to cut your corn-free pecan pie before it sets – you won’t get clean slices. The filling has to cool on the counter and then fully firm up in the refrigerator. Slice the pie with a sharp knife, cleaning the blade with warm water and paper towels in between slices.
Here are a few easy ways to customize your condensed milk pecan pie. I know you’ll love them as much as I do!
- Butter: For a decadent, buttery taste, add 1/4 cup melted, cooled butter to the filling.
- Chocolate: To make a chocolate pecan pie, replace the flour with 1 to 2 tablespoons cocoa powder.
- Chocolate chips: And if you crave chocolate chip pecan pie, fold 1 1/2 cups chocolate chips into the filling. Semi-sweet or bittersweet chocolate tastes delicious!
- Spiced: Add 1 teaspoon ground cinnamon or pumpkin pie spice for any extra cozy and festive flavor.
- Walnuts: For a nutty variation, replace pecans with the same amounts of walnuts.
Condensed milk pecan pie is a standout dessert all by itself, but a scoop of vanilla ice cream never hurt. Or serve each slice with a dollop of whipped cream and a drizzle of condensed milk or caramel sauce for the most drool-worthy topping.
However, you can also keep it simple and just sprinkle it with sea salt. Totally optional, but I highly recommend it. Whether or not you add a topping to your helping of no corn syrup pecan pie, it’ll be gone in no time!
How to store condensed milk pecan pie
Store leftover pecan pie refrigerated in an airtight container or cover it with plastic wrap (cling film). Enjoy leftovers within a week of making it. To store it longer, see the freezing instructions below.
Can you freeze condensed milk pecan pie?
Of course! This pecan pie freezes well for up to 3 months. Wrap the cooled pie tightly in 2 layers of plastic wrap (cling film) or place it in a freezer-safe container to avoid freezer burn. Thaw the frozen pecan pie in the refrigerator overnight before enjoying it.
Making pecan pie without corn syrup ahead of time
Pecan pie without corn syrup has to set in the fridge before it’s ready to be cut and served, which is excellent for making it ahead of time. Cover the pie dish loosely with foil and refrigerate it overnight and for up to 7 days.
If you’d like to enjoy the pie at room temperature, remove it from the fridge an hour before you plan to eat it. We actually like it cold, but you have that option.
- refrigerated pie crust (store-bought or homemade)
- 3 eggs, at room temperature
- 1 cup / 300 g / 10.5 oz sweetened condensed milk (NOT the whole can)
- 1/2 cup / 100 g / 3.5 oz dark brown sugar, packed
- 1 tbsp all-purpose flour (plain flour)
- 2 tsp vanilla extract
- 1 1/2 cups / 180 g / 6.3 oz roughly chopped pecans
- 1 cup / 120 g / 4.2 oz whole pecan halves
- Prep crust. Put the pie crust in a deep-dish 9-in / 23 cm pie pan and crimp the edges. Place the crust in the fridge while you prepare the pecan pie filling.
- Preheat oven. Adjust a rack in the center of the oven and preheat to 350°F / 180°C / gas mark 4.
- Mix filling. In a large bowl, whisk together the brown sugar and flour. Next, stir in the eggs until well incorporated. Then add the sweetened condensed milk and vanilla extract and whisk until everything is well combined. Fold in the chopped pecans.
- Assemble pie. Pour the filling into the chilled pie crust and gently smooth the top with a spoon or spatula. Arrange the whole pecan halves on top of the filling, using any design you’d like. Alternately, simply place the pecans randomly on top.
- Bake. Bake the pecan pie for 20 minutes. Then add a pie crust shield or (a piece of aluminum foil) to protect the crust from browning too much. Continue baking the pie for another 15 to 20 minutes.
- Check doneness. Once the pie is set around the edges and the center looks set but still a little jiggly, take the pie out of the oven.
- Cool & refrigerate. Put the condensed milk pecan pie on a wire rack to cool for 1 hour. Then refrigerate for 4 to 5 hours or overnight.
- Serve. Cut the pie into 10 to 12 slices and serve with whipped cream, a scoop of ice cream, and a drizzle of condensed milk or caramel sauce. Enjoy!
- Make-ahead. You can make the pie 1 to 2 days in advance and refrigerate it until you are ready to serve.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 398Total Fat: 26gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 58mgSodium: 123mgCarbohydrates: 38gFiber: 3gSugar: 28gProtein: 7g
How to make pecan pie without corn syrup
What does corn syrup do in pecan pie anyway?
Corn syrup is like glue and holds the pecan pie filling together. It’s thicker and sticker than other liquid sweeteners. Together with the eggs, corn syrup ensures that the filling will set. It also provides sweetness and that typical pecan pie aroma.
Can you make pecan pie without corn syrup?
The most common question about pecan pie is probably: Can I make pecan pie without corn syrup? And the answer is yes, but the flavor and texture will turn out a little differently. And you probably also need to make a few adjustments.
Substitutes for corn syrup in pecan pie
We already talked about condensed milk as a substitute for corn syrup in pecan pie. Here are a few more ways how you can replace corn syrup in pecan pie:
- Maple syrup and pecans go perfectly together. Since maple syrup is thinner than corn syrup, check out my tips for thickening the filling below.
- Honey works well as a stand-in for corn syrup in pecan pie and will introduce a distinctive honey aroma.
- Steen’s cane syrup is a golden-colored syrup made from concentrated cane juice. This sweetener adds a caramel note with slightly burned undertones.
- Barley malt syrup is a maltose-rich syrup made from malted barley. It lends the pie a delectable malted flavor.
- Brown rice syrup is a liquid sweetener made from brown rice. It’s less sweet than the other options on this list but can still be used for pecan pie.
- Golden syrup is popular in the UK. It’s a light treacle syrup and makes for an excellent 1:1 replacement for corn syrup.
- Glucose syrup is very sticky and sweet. It can be used as a corn syrup substitute, but it doesn’t do much for the flavor as it tastes pretty bland.
How to thicken pecan pie without corn syrup
Since some of these liquid sweeteners (e.g., maple syrup or rice syrup) are thinner than corn syrup, add 1 to 2 tablespoons of all-purpose flour to the filling. Flour acts as a thickener and helps to bind the liquid. And no worries, you won’t be able to detect any floury aftertaste in the filling.
More holiday pies to try
If you’re anything like me, you’ll want all of the pies. Here are a few more of my favorite condensed milk pie recipes. Try them all and let me know which one you love the most!
- Mini Pecan Tartlets
- Pecan Pie Bars
- Classic Pumpkin Pie
- Crustless Pumpkin Pie
- Pumpkin Pie Bars
- Sweet Potato Pie
- Lemon Pie
- Canned Peach Pie