Pecan pie is such a simple pie to make yet so many people seem to struggle with getting the right balance of sweetness, the perfect firm, yet soft texture and the right nut-to-filling ratio. Yep, sometimes the easiest recipes can be a pain in the ass!

This homemade pecan pie recipe (with a few personal alterations) has been in our family for as long as I can remember. It’s a trusty old standby that hasn’t let me down yet. When newbies to the family taste it for the first time it gets a lot of “now that’s a pecan pie!” remarks. This recipe gets passed around a lot during the holidays and somewhere got the name “Ova Yonda Pecan Pie”.  I’ve tried other pecan pies and this one continues to be my favorite. Easy, pure comfort.

What I love about this pecan pie recipe is that it starts with a flavorful, homemade crust that goes so well with pecan pies. The filling sets to perfection with a sweetly balanced caramel vanilla flavor. The toasted pecans are crunchy (none of those chewy pecans here!) It’s just a simple, well-balanced pecan pie.

Southern Pecan Pie AKA Ova’ Yonda Pecan Pie

 

Watch me make this fabulous southern pecan pie from start to finish


Get the Recipe: Southern Pecan Pie Recipe

4.78 from 9 ratings
Servings: 6 -8

Ingredients
 

  • 1 Homemade Buttery Pie Crust, see recipe
  • 1/2 cup of light corn syrup
  • 1/2 cup dark corn syrup
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 1/8 teaspoon salt
  • 1 teaspoon Mexican vanilla extract
  • 1 Tablespoon all-purpose flour
  • 1/4 cup butter, melted
  • 3 eggs, slightly beaten
  • 1- 1 1/2 cups chopped pecans, toasted

Instructions
 

  • Preheat Oven to 350
  • Step 1.) In a large bowl combine, dark & light corn syrup, white sugar, dark brown sugar and salt.
  • Step 2.) Stir until combined.
  • Step 3.) Mix in vanilla.
  • Step 4.) Mix flour into the melted butter until combined and pour into mixture.
  • Step 5.) Stir to combine.
  • Step 6.) Add in slightly beaten eggs.
  • Step 7.) Mix the eggs into the mixture until well combined. Step 8.) Pour the mixture into the pie crust.
  • Step 9.) Top with chopped pecans
  • Step 10.) Bake for 30-45 minutes.

Notes

Note* How to toast pecans for pecan pie: Spray a cookie sheet generously with cooking spray. Spread the pecans into a single layer. Bake in a preheated 350 degree oven for about 5 minutes or just until you are able to smell the pecans aroma. Be careful not the burn them. Yuck!
Note*The pie will be slightly jiggly when removed from the oven. I usually cook for 45 minutes and the filling is soft and set when completely cooled. Let the pie set before cutting. I don't cut the pie until it's completely cooled and set. (personal preference)
Note*You can also mix the pecans in the batter. When putting them on the top like I do, the pie may puff up while baking. It will fall and settle as it cools so don't be alarmed.
Note*If the crust starts to get too brown, you can cover the edges of the crust with foil. I never do this when I'm using the recipe for the homemade pie crust listed above.
Note*Oh yeah, you can also use whole pecans if you'd like. I can't use them because for some reason they remind me of bugs and makes my skin crawl (don't ask. I told you I was weird) And it's easier to cut!
Author: Divas Can Cook
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Note* How to toast pecans for pecan pie: Spray a cookie sheet generously with cooking spray. Spread the pecans into a single layer. Bake in a preheated 350 degree oven for about 5 minutes or  just until you are able to smell the pecans aroma. Be careful not the burn them. Yuck!

Note*The pie will be slightly jiggly when removed from the oven. I usually cook for 45 minutes and the filling is soft and set when completely cooled.  Let the pie set before cutting.  I don’t cut the pie until it’s completely cooled and set. (personal preference)

Note*You can also mix the pecans in the batter. When putting them on the top like I do, the pie may puff up while baking.  It will fall and settle as it cools so don’t be alarmed.

Note*If the crust starts to get too brown, you can cover the edges of the crust with foil. I never do this when I’m using the recipe for the homemade pie crust listed above.

Note*Oh yeah, you can also use whole pecans if you’d like. I can’t use them because for some reason they remind me of bugs and makes my skin crawl (don’t ask. I told you I was weird) And it’s easier to cut!