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, a homemade pecan pie is 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. This pie recipe may look fancy, but pecan pie is one of the easiest pies to make. 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. Watching the top of the pie slowly turn golden in the oven is a memory I still treasure — and I hope you get to make your own with this simple, classic 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
Ingredients
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 (or dark corn syrup for a richer flavor)
3 large eggs
1 cup granulated sugar (you may substitute part of this with brown sugar for a deeper, caramel-like taste)
1 teaspoon vanilla extract
2 tablespoons butter, melted
½ teaspoon kosher salt
This filling is the heart of any homemade pecan pie. Whether you use light corn syrup for a traditional sweetness or dark corn syrup for a bolder taste, both options deliver a classic Southern dessert.
Step-by-Step Instructions
For the Crust
Mix dry ingredients: In a large bowl, stir together the flour and salt.
Add butter: Cut the chilled butter into the flour mixture until it resembles coarse crumbs.
Add wet ingredients: Whisk the egg yolks and ice water together, then gently mix into the dough.
Form the dough: Mix just until the dough comes together. Add a touch more ice water if needed.
Chill: Shape the dough into a disc, wrap, and refrigerate for at least 30 minutes.
Bake the crust (optional): For a crispier base, you may partially bake the crust for 8–10 minutes at 350°F before filling.
For the Filling & Assembly
Preheat oven: Set your oven to 350°F.
Roll the dough: Roll out the chilled dough on a lightly floured surface and place it into a 9-inch pie dish.
Prepare the shell: This recipe uses an unbaked pie crust, which allows the filling to set as you bake the pie.
Mix the filling: In a bowl, whisk together the pecans, corn syrup, eggs, sugar, vanilla, melted butter, and salt until smooth.
Pour & bake the pie: Pour the filling into the unbaked pie crust and place it in the oven.
Bake the pie: Bake for 50–60 minutes, until the center is just set and the top of the pie is golden.
Cool completely: Remove from the oven and allow the pie to cool completely before slicing.
Tips for the Perfect Pecan Pie
Use eggs at room temperature for a smoother filling.
Toast pecans lightly before mixing for extra flavor.
If the crust browns too quickly, loosely cover the edges with foil.
Always let the pie cool completely before serving so the filling sets properly.
Serve with whipped cream or vanilla ice cream for an extra treat.
Love the flavor but want something handheld? This filling also works beautifully for pecan pie bars.
Can You Freeze Pecan Pie?
Yes! Pecan pie freezes beautifully. Once fully baked and cooled completely, wrap it tightly in plastic wrap and aluminum foil. Store in the freezer for up to two months.
Make It a Family Tradition
A good pecan pie is more than just dessert — it’s a slice of tradition. Whether it’s your first time baking or your hundredth, this homemade pecan pie recipe is one you’ll come back to year after year.
And 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 — straight from our San Saba kitchen to your table.
Frequently Asked Questions About Pecan Pie
Do I need to pre-bake the pie crust for pecan pie?
No. Most pecan pie recipes use an unbaked pie crust. The filling bakes fully in the oven and sets as the pie cools.
What’s the difference between light and dark corn syrup in pecan pie?
Light corn syrup creates a classic, sweet flavor, while dark corn syrup adds a deeper, more caramel-like taste. Either works well in a homemade pecan pie.
Can I use brown sugar in pecan pie?
Yes. Replacing part of the granulated sugar with brown sugar adds a richer flavor and enhances the filling’s depth.
How do I know when pecan pie is done baking?
The pie is done when the edges are set and the center jiggles slightly. The top of the pie should be golden brown.
Why does pecan pie need to cool completely?
Pecan pie thickens as it cools. Allowing it to cool completely ensures clean slices and the proper texture.
Can pecan pie be frozen?
Yes. Once fully baked and cooled completely, wrap the pie tightly and freeze for up to two months.
