If you love pecan pies, you will want to try our maple version. Many are made with karo syrup but we switched it out and people love it! Great reviews on this Southern Maple Pecan Pie!
❤️WHY WE LOVE THIS RECIPE
We love pecans, and we add them to just about any dessert we can, so we knew this recipe was gonna be good. Plus, this recipe is a handful of basic ingredients. You don’t have to have anything fancy, and it’s delicious. Great for any gathering, and we love it with or without ice cream!
SWAPS
You can use a store-bought pie crust when making this recipe. If you decide to do that, we suggest the Pillsbury ones in the refrigerated section that you roll out. We like to make our own crust, but so many people don’t, and we understand. Using a store-bought one will save you time.
TOAST THE PECANS?
We suggest toasting the pecans in this recipe; it really brings out the flavor and gives this pie an even better taste. Of course, you don’t have to, but we find that toasting them is the way to go!
CAN I USE EVAPORATED MILK?
No you can’t. There is a difference between the two and you have to use condensed milk. To learn more about the difference, click here.
⭐TIP
We store this recipe in the refrigerator and think it is excellent cold. You can easily reheat it in the microwave if you prefer it hot.
OTHER DELICIOUS PECAN DESSERTS:
Condensed Milk Pecan Pie
This Condensed Milk Pecan Pie is a great twist on a classic. If you love a creamy pie filled with pecans this is a must-make!
- 1/3 cup brown sugar
- 1 14 (ounce) can of condensed milk
- 2 tablespoons all purpose flour
- 2 teaspoons vanilla extract
- 2 cups of pecans chopped
- 1 deep dish pie crust
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Preheat oven to 350 degrees.
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Add pie crust to a deep dish pie plate.
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Lightly toast pecans in a skillet over medium heat (stirring frequently). Set aside to cool.
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In a mixing bowl, combine the brown suger and flour. Add in eggs mix all toghether.
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Next stir in the condensed milk and vanilla extract. Once fully combined gently stir in pecans.
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Pour the filling into your pie shell and bake uncovered for 25 minutes. If pie is shell is getting to brown you can cover the edges with foil.
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Continue to bake another 15-20 minutes or until the pie is set. You can have a little bit of wiggle room in the center, but not much.
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Top with ice cream or whipped cream and enjoy.
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Let cool completely before putting in the refrigerator.
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