Southern Pecan Pie Recipe
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”. Â 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
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. Â Let the pie set before cutting. Â 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. Â 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!
Where do you purchase Mexican Vanilla Blend?
You have helped made my cooking technique better and changed my life completely. OMG! Thank you! The fam is loving the food. Thanks again. I don’t know if I can stop thanking you.
I followed your directions precisely and I let it set. I cut into it and it was liquid. I do not live in an high altitude area so I don’t know what I did wrong. Please help!!!
Like Tiffany I’m wrecking my brain trying to figure out what I did wrong that cause the pie to cook all over except for the middle.
You so ROCK. this tasted so awesome and it was so easy to make. Thanks a million Diva
Looks fast easy and delicious thank you so much for this recipe I will make it now, posted results later thanks again.
I tried this and I did everything just like you said to but mine came out all runny. Idk what went wrong or what happened but its way to thin.