Perfect Pecan Pie - a real deal, old fashioned recipe! (2024)

FAQs

How do you keep pecan pie from being runny? ›

To avoid this, always start your pecan pie at a high enough temperature, such as 425 to 450 degrees Fahrenheit. You can lower the temperature to around 350 degrees Fahrenheit after the first half-hour, or 30 minutes. It is done when you notice the pecan filling is bubbling and the pie is browned.

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.

Both products are made from the starch in corn, but corn syrup is made up of 100 percent glucose, while some of the glucose in high-fructose corn syrup (HFCS) has been enzymatically converted to fructose.

Typically, light corn syrup is used when a delicately sweet flavor is desired, such as in fruit sauces and jams. Karo light corn syrup is made with real vanilla. Dark corn syrup is made with refiners' syrup, a type of molasses. With its more robust flavor and color, it is ideal for many baked goods.

Pecan pie can become hard if it is left in the oven for too long or at a higher temperature than necessary. This could happen due to an inaccurate cooking time, temperature or failing to cover with aluminum foil for part of the baking time.

If your pecan pie turns out runny after baking, put it back in the oven and bake for another 10-15 minutes. Cover the top with aluminum foil if it's already browned to prevent over-browning. You can also refrigerate it which will help set the filling.

If your pecan pie is runny, simply bake it a bit longer, even up to 20 minutes. When the pie has been thoroughly baked, you'll be able to give it a gentle shake, and the middle will appear firm — if you've ever baked a pumpkin pie, it's the same concept.

Pecan pie has a somewhat similar set of issues—the filling can crack, the bottom can be under-baked, the filling can seep under the crust, and the nuts can be soggy. Like the pumpkin pie, the filling will crack if the pie is over-baked or cools too quickly.

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. "We usually let our pecan pies sit out for about an hour," says Chef Kolle, "until the filling's cool enough to touch."

Should I bake the bottom pie crust first? ›

Pre-baking is a must if you're looking for a flaky pie crust. It's especially helpful for recipes with a wet center. Recipes for most tarts, pies, and quiches call for pre-baking to ensure that the final product doesn't end up soggy.

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.

Eggs: Eggs bind the ingredients and hold the filling together. Corn Syrup: Sweetens, holds the filling together, and helps prevent crystallization while the pie bakes.

According to the USDA, any pie that is egg-rich (such as pecan, pumpkin, lemon meringue, and any custard pie) must be kept in the fridge after baking and cooling. The exception here is some store-bought pies, which may contain preservatives that will allow the pies to be left unrefrigerated.

Each one varies in taste as well. Some will have a floral flavor while others will have a more bold taste. When substituting honey for corn syrup, using equivalent amounts is recommended. For every one cup of corn syrup, use one cup of honey instead.

The clear Karo^® Corn Syrup has been called “light” since the 1940s, before “light” became a popular description for reduced-calorie products. The term “light” in this case refers to the color, and not the number of calories. Consumers may also refer to light corn syrup as “white” corn syrup.