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posted by divas can cook on Nov 16, 2010 (updated Mar 7, 2024) 34 comments »
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4.82 from 11 ratings
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
4.82 from 11 ratings
Servings: 6 -8
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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
Tried this recipe?Mention @divascancook on Instagram or tag #divascancook.
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!
Desserts/Snacks Holiday Soul Food Classics Southern Classics Thanksgiving
originally published on Nov 16, 2010 (last updated Mar 7, 2024)
34 comments Leave a comment »
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34 comments on “Southern Pecan Pie Recipe”
Leave a comment »
Meagain — Reply
It is fabulous. We all love your recipe(s). My oven acts a little wonky so I cooked it 10-15 minutes longer. It’s barely loose in the center and still absolutely amazing. Thank you
Melanie — Reply
hi so i always follow all your recipes step by step and they always come out fabulous however this one i have no clue where i went wrong it was a total moosh it never firmed up it was water and i baked it for 45mins please advice?
Rhonda Jefferson — Reply
I followed the instructions to the recipe. I let my pie cool like suggested, but it was not firm. What did I do wrong? Please help.
twinfrenzy — Reply
Made this pie again and still perfect!! I follow the recipe exactly. I even use your pie crust recipe. Delicious!! Thank you so much.
Sherrell — Reply
I made this pie this weekend and it looked beautiful. I let it cooled completely. When I cut into it, it was liquid inside. What did I do wrong? Help, Help!
