Pecan pie is a staple for many home bakers over the holidays. It's sweet, nutty, and has a texture and flavor that go perfectly with a dollop of ice cream or whipped topping. If you've never made one before (or if it's just been a while), you can rest assured that making a basicpecan pierecipe is pretty easy. That said, the process isn't entirely foolproof. Issues can still arise, just like with any baking project, and where pecan pie is concerned, one of the most common problems is pulling your pie out of the oven and realizing it has a soupy middle.
Pecan pie filling is extremely liquidy when it first goes into the oven, as it's primarily just sugar, corn syrup, and eggs (though you can usemaple syrupas an ingredient swap if you're not keen on corn syrup). As such, you have to cook the pecan pie long enough for this liquid to develop a custard-like consistency. 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.
While giving your pecan pie some extra baking time is one solution for a runny center, what if you're worried that popping it back in the oven will burn the pie crust that's already baked to a perfectly golden hue? In these instances, reach for the aluminum foil.Place a sheet beneath your pie and then gingerly curl the foil upward around the crust edges, effectively crafting a collar so that the crust is protected from the heat. You can also try lowering your oven temperature just slightly.
For future pies, consider making one of these foil collars at the beginning of the baking process and then removing it so the crust can brown in the final stages of baking. Additionally, consider glazing the crust. The glaze you choose will influence the crust's final color. Use a whole egg for a more golden-yellow hue, milk for a darker hue, or just the egg yolk for something in the middle. Soon, you'll be eating pecan pie that's perfectly baked, inside and out.
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.
Pecan pie filling is extremely liquidy when it first goes into the oven, as it's primarily just sugar, corn syrup, and eggs (though you can use maple syrup as an ingredient swap if you're not keen on corn syrup). As such, you have to cook the pecan pie long enough for this liquid to develop a custard-like consistency.
Experiment with different thickeners beyond flour — we love Instant ClearJel.Vent the pie's top crust so steam from the juice can escape. For even better evaporation, try a lattice crust or crumb crust. Bake pie thoroughly; let it remain in the oven for at least 10 minutes after its juices begin to boil.
If you don't leave the pie in the oven long enough your thickener doesn't get to the necessary temperature and time to thicken your filling. You want to see thick bubbling! The bubbling of the filling is activating the natural gelatin of your fruit as well as your thickeners.
How do you thicken pecan pie? All you need to do with this recipe is cook it for the 60 to 70 minutes duration and your pie will come out perfectly. It will thicken up as it cools. The thermometer will ensure you get the right temperature and consistency inside.
If your pecan pie is still a little soupy, it simply means you need to bake it more. The center or filling of a pecan pie needs time to thicken and set properly. Here are several reasons why your pecan pie is too soupy or runny.
Once you're ready to eat the pecan pie, you can serve it cool from the fridge or reheated. You can reheat it in the oven at 325 degrees F (165 degrees C) for 15 minutes.
All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.
And, finally, as much as a steaming-hot slice of apple pie sounds appealing, let your pie rest for at least an hour before slicing. The filling will thicken as it cools and don't worry—your pie will still be plenty warm enough to gently melt that scoop of vanilla ice cream on top of it.
Cornstarch makes for a shiny, glossy filling. A little goes a long way because it has twice the gelling power of flour. Flour thickens nicely but leaves more of a matte finish. You'll need to use twice as much as you would with cornstarch.
Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.
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.
You just use the same amount of tapioca starch as you would cornstarch. Cook your filling before putting in the pie shell, then bake. I chop about 5-6 cups, add 1 cup sugar (or more if you want sweeter), plus 3 tbsp cornstarch (add before hearing), and cook til thickened slightly, it will finish in the oven.
Corn Syrup: Dark corn syrup adds texture, volume, and deep flavor. For a lighter flavor, use light corn syrup. Butter: Butter gives this pie richness and a delicious depth of flavor. Cornstarch and water: Two teaspoons of cornstarch and a tablespoon of cold water work together to help thicken the filling.
Hobby: Flower arranging, Yo-yoing, Tai chi, Rowing, Macrame, Urban exploration, Knife making
Introduction: My name is Madonna Wisozk, I am a attractive, healthy, thoughtful, faithful, open, vivacious, zany person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
