Chocolate Covered Pecan Pie Bites | Bite Sized Pecan Pie Recipe (2024)

FAQs

How do you 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.

A hard pecan pie means it was cooked too long. Again, bake the pie just until the filling is set and registers 200 degrees on an instant read thermometer. You can also try covering the top of the pie with a piece of aluminum foil for the last 10-15 minutes of the baking time and/or baking the pie on a lower rack.

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 will know your pecan pie is done when you can shake it gently and it is not overly jiggly. If it jiggles a lot when shaking, continue cooking until the center is more set, 5-10 more minutes. Allow pie to cool completely for several hours before cutting and serving. Or refrigerate for 1-3 days, until ready to serve.

jiggle in the center when it's ready to take out of the. oven. If it's still liquid-like in the middle, it's too soon.

Yes. Because pecan pie is an "egg-rich" pie, the USDA recommends you store it in the fridge after it has cooled. Unless you plan on serving the pie within two hours of baking, it shouldn't stay out at room temperature.

You can only keep it at room temperature for two hours. Since pecan pies contain eggs, they have more chances to get bad and make you sick. So, if you have kept your pies in the fridge, put them back within two hours. On the other hand, store-bought pies contain preservatives that keep them from spoiling.

Try a light spray of cooking oil or line the pan with parchment paper if it's a persistant problem. If you have followed a popular pie crust recipe it should not stick. A lightly greased pan with veggie Crisco may solve the problem if the sticking is with your pan not errors in your recipe.

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.

If your pie is soupy, you probably didn't bake it long enough. Baking time can vary with this recipe, so it's best to give it a good jiggle before you take it out. If it's very jiggly, pop it back in the oven for 20 minutes or so until it's set.

Can you overcook a pecan pie? ›

The edges should be set but the center should wobble a bit, kind of like gelatin. Cook pecan pie too much and it'll crack and be dry. Underbake it and it will be watery and runny. You want to cook pecan pie to an internal temperature of 200°F.

Because it is rich in eggs, pecan pie should be refrigerated according to food safety rules (unless you know for sure that your pie contains preservatives that allow it to be left out). Keeping it out at room temperature could leave it at risk for spoiling too soon.

Cream sugar and butter until light and fluffy. Add remaining ingredients and blend well. BE CAREFUL not to beat air into the filling after adding the eggs; that will cause it to boil over in the oven.

Tips for The Best Pecan Pie:

Over beating the filling will cause it to become foamy and will make the filling look cloudy. Keep an eye on the crust as it bakes. Typically it will need to be covered within about 20 minutes of baking. You can make pecan pie ahead of time and freeze them easily.

Take out the pie out of the oven and give the pan or tart tray a little shake. Shake the pie gently and, it should give a little jiggle in the center. The center should jiggle a little, but it should have some stability. If the pie filling shows horizontal movement on shaking, then it is not done yet.

If the pie jiggles (but doesn't wiggle), then it's done. You should also see that the filling has darkened and the texture of the pie should be a bit puffed up from when you put it in the oven. If you're still uncertain, stick a knife (or a toothpick) in the center and see if it comes out clean.