Easy Pecan Pie {No Fail Recipe} (2024)

FAQs

How to keep pecan pie from being runny? ›

How do you keep a pecan pie from being runny? If your pecan pie is runny, it's likely because you haven't baked it long enough. It should bake for 60 to 70 minutes at 350F and then left to cool and set.

Here's the thing to remember: If you're filling hasn't set, it means the bottom of the pie crust isn't fully cooked, either. You can prevent the outer crust from further darkening (or even burning) by covering it with aluminum foil or -- more attractively -- with what's known as a pie ring or shield.

Pecan pie is a delightful concoction of pecan nuts mixed with a rich, caramelly filling made from eggs, butter, corn syrup, and sugar. The earliest pecan pie can be traced all the way back to the late 1800s, but it really peaked in the early 20th century when Karo™ syrup printed a pecan pie recipe on its bottles.

How do you prevent pecan pie from leaking out of the crust? The filling can leak through the bottom crust and stick, making serving difficult. To prevent this, brush the entire crust with an egg wash: 1 egg whisked with 1 tablespoon milk or heavy cream, before adding the filling.

Adding Thickener

A thickener prevents the filling from being too watery by adding a substance that will absorb some of the liquid that seeps out of the fruit. A small amount of thickener should not alter the flavor of your pie. Use cornstarch as a thickener.

A soupy pecan pie filling can be fixed by covering the crust in foil and popping it back into the oven at around 325 degrees Fahrenheit for approximately 20 to 30 minutes. Do not wait too long after you notice the filling isn't set.

Choose well-drained soil, provide drainage for excess water and keep trees watered during dry periods. Poor pollination- A single isolated pecan tree usually won't be effectively pollinated, since most varieties shed pollen either too early or too late to pollinate the female flowers of the same tree.

Baking your pie on a stone or steel provides direct bottom heat which helps cook the crust to a crisp golden brown.

When in doubt, choose pumpkin pie. In competition with those mentioned above, it offers the fewest calories, and least fat and added sugar.

The best corn syrup substitutes for baking are brown rice syrup, maple syrup, agave, tapioca syrup, honey, golden syrup, and black treacle. Whether you're avoiding using corn syrup, are allergic to corn, or don't have it on hand, there are a ton of substitutes for corn syrup to try instead.

Is light or dark Karo syrup better for pecan pie? ›

Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.

A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The Karo Classic Pecan Pie recipe calls for baking the pie for 60 to 70 minutes at 350 degrees. In some ovens, however, the pie can take 75 minutes or more.

Once you hit the sweet spot where it looks done, take your slightly jiggly pecan pie out of the oven and place it on a wire cooling rack. The filling continues to cook and will fully set as the pie cools, so giving a pie plenty of time at room temperature before serving is important.

You might have changed your oven, or the altitude of the oven has altered over time. It is important to note that age deterioration is a common problem, and also, thermostats can differ from over to oven. In both cases, you need to bake your pecan pie for more than 70 minutes to get a crusty pie as a result.

You will know your pecan pie is done cooking when you can gently shake the pie dish and see that the center of the pie is not overly jiggly and the outer edges are set. If the pie jiggles a lot when you gently shake the pan, continue cooking it until the center is a little more set.