How to Make A Pecan Pie

How to Make a Pecan Pie (Even If You’ve Never Baked One Before)

Pecan pie has become one of America’s most beloved desserts, especially around the holidays. Whether it’s Thanksgiving, Christmas, or a Sunday afternoon gathering, pecan pie holds a special place at the table. It’s sweet, buttery, and packed with the rich flavor of toasted pecans—and when made right, it's downright irresistible.

Surprisingly, we still get calls from folks who’ve never made one and want to know how. If that’s you—don’t worry! You’re not alone. Pecan pie may look fancy, but it’s one of the easiest pies to make. And with a few simple ingredients and a little bit of love, you can make a pie that tastes just like the one grandma used to bake.

I grew up helping my mom and grandma bake pecan pies in our San Saba kitchen. We’d roll out dough, sneak a few pecans from the bowl, and swap stories while the pie baked. Those are memories I still treasure—and I hope you get to make your own with this simple, classic pecan pie recipe.

And if baking’s not in the cards today, don’t worry—you can always order a ready-to-serve Millican Pecan Pie, handcrafted in our orchard kitchen and shipped to your door. (Yes, it’s made with the same pecans we grow right here in the Pecan Capital of the World.)

Classic Pecan Pie Recipe

Homemade Pie Crust

• 2 cups all-purpose flour

• 1 pinch kosher salt

• 1 ¼ sticks butter, cubed and chilled

• 2 large egg yolks

• 4 tablespoons ice water

Filling

• 2 cups pecan pieces

• ¾ cup light corn syrup

• 3 large eggs

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 2 tablespoons butter, melted

• ½ teaspoon kosher salt

Step-by-Step Instructions

For the Crust:

1. Mix dry ingredients: In a large bowl, stir together flour and salt.

2. Add butter: Cut the chilled butter into the flour mixture until it resembles coarse crumbs (you can use a pastry cutter or your fingers).

3. Add wet ingredients: In a separate bowl, whisk together the egg yolks and ice water. Slowly add this to the flour mixture.

4. Form the dough: Mix gently until the dough just comes together. If some areas are still dry, add a touch more ice water.

5. Chill: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the Filling & Assembly:

6. Preheat oven: Set your oven to 350°F.

7. Roll the dough: Lightly flour your surface, then roll out the chilled dough into a circle, about ¼ inch thick.

8. Prepare pie shell: Lay the dough into a 9-inch pie dish and trim the excess edges.

9. Mix the filling: In a bowl, whisk together the pecans, corn syrup, eggs, sugar, vanilla, melted butter, and salt until well combined.

10. Pour & bake: Pour the filling into your unbaked pie crust and place it in the preheated oven. Bake for 50–60 minutes, or until the center is just set.

11. Cool completely: Let the pie cool completely before serving. This helps the filling set and makes slicing easier.

12. Serve & enjoy: Serve as-is or top with whipped cream or vanilla ice cream for an extra treat.

Tips for the Perfect Pecan Pie

• Use room temperature eggs for a smoother filling.

• Toast the pecans lightly beforehand for even more flavor.

• Cover the edges of your pie crust with foil halfway through baking if they start to brown too quickly.

• Want to freeze it? Pecan pie freezes beautifully—wrap it tightly in plastic wrap and aluminum foil and store for up to 2 months.

Make it a Family Tradition

We believe a good pecan pie is more than just dessert—it’s a slice of tradition. Whether it’s your first time making one or your hundredth, we hope this recipe brings joy to your table and memories to your kitchen.

And hey, if you’re looking for a shortcut (no judgment here), you can always grab one of our famous Millican Pecan Pies and let us do the baking for you.