Southern Pecan Pie Recipe

Southern Pecan Pie AKA Ova' Yonda Pecan Pie

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.

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

Preheat oven to 350 degrees

INGREDIENT
1 pie crust shell (click here for my pie crust 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 blend
1 Tablespoon  flour
1/4 cup butter, melted

3 eggs

1- 1 1/2 cups chopped pecans, toasted

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!

Here is the Mexican vanilla blend extract I used. I got it from Wal-mart and I LOVE this stuff!!!