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
INGREDIENT1 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, toastedNote* 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!!!
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