Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sweet Pie with Condensed Milk Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 21 reviews

  • Author: Ava
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings

Description

This Sweet Pie with Condensed Milk features a tender, nutty crust filled with a smooth, spiced sweet potato custard. Perfectly baked to a creamy consistency, this comforting dessert is garnished with whipped cream and toasted pecans for added texture and flavor. It’s an ideal treat for any occasion, combining classic pie elements with a rich twist from condensed milk.

Ingredients

Pie Crust

  • 1-2/3 cups pie crust mix
  • 1/4 cup finely chopped pecans
  • 3 to 4 tablespoons cold water

Filling

  • 3 large eggs
  • 2 cans (15 ounces each) sweet potatoes, drained
  • 1 can (14 ounces) sweetened condensed milk
  • 1-1/2 to 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Optional Garnish

  • Whipped cream
  • Additional chopped pecans, toasted

Instructions

  1. Make the pie crust: In a small bowl, combine the pie crust mix and finely chopped pecans. Gradually add cold water, tossing with a fork until the dough forms a ball. Be careful not to add too much water to keep the crust tender.
  2. Roll out the dough: Roll the dough to fit a 9-inch deep-dish pie plate or cast-iron skillet. Transfer the crust to the pie plate and using your fingertips, flute the edges for a decorative touch. Set aside the crust, and optionally refrigerate to help maintain its shape while preparing the filling.
  3. Prepare the filling: In a food processor, combine the eggs, drained sweet potatoes, sweetened condensed milk, pumpkin pie spice, vanilla extract, and salt. Blend until the mixture becomes very smooth and creamy.
  4. Fill the crust: Carefully pour the sweet potato filling into the prepared pie crust. Place the filled pie plate on a baking sheet to catch any spills and make transferring easier.
  5. Bake the pie: Preheat the oven to 425°F. Bake the pie at this temperature for 15 minutes, then reduce the oven heat to 350°F and continue baking for an additional 30 to 35 minutes. The pie is done when a knife inserted in the center comes out clean, though the center should still be slightly wobbly as it will continue setting while cooling.
  6. Cool the pie: Remove the pie from the oven and allow it to cool completely on a wire rack. This resting period is crucial to allow the filling to firm up properly.
  7. Serve and garnish: Before serving, optionally top the pie with whipped cream and toasted pecans for added flavor and visual appeal.

Notes

  • Do not add too much water to the pie crust dough to maintain tenderness.
  • Refrigerate the crust before baking to keep its shape and ensure even baking.
  • Using a baking sheet beneath the pie makes it easier to handle and prevents messes from spills.
  • The filling will be slightly jiggly when done baking; it will set further as it cools.
  • Allow the pie to cool completely before slicing to achieve clean cuts.
  • Optional garnishes like whipped cream and toasted pecans add texture and enhance flavor.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/sweet-pie-with-condensed-milk-recipe/