Craig & Kathleen Claiborne's Mississippi Pecan Pie Recipe on Food52 (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.

For every one cup of corn syrup that the recipe calls for, use one cup of maple syrup instead. The great thing about maple syrup is it has some nutritional benefits. Maple syrup contains antioxidants, vitamins, and minerals, such as Vitamin B6, calcium, niacin, potassium, and riboflavin.

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.

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.

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.

You probably need to bake the pie longer. Let them cool for 2 hours, then refrigerate over night. They will be firm and set in the morning. Post your exact recipe, (including bake temp and time), and I'll see if there's anything you're leaving out - My first thought is that perhaps you're not baking it long enough.

The flavor of your pie will definitely be different. But maple and pecan is a popular combination, and most the maple syrup you buy in store is just corn syrup with flavoring anyways. You may want to cut the maple syrup with some corn syrup or honey so maple flavor isn't too overpowering.

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.

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.

You can reheat it in the oven at 325 degrees F (165 degrees C) for 15 minutes. If you won't eat your pecan pie within a few days, it doesn't have to go to waste. You can freeze the entire pie, or even individual slices, wrapped in aluminum foil or plastic wrap for up to two months. Thaw in the refrigerator and serve.

Why does my pecan pie looks foamy? ›

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.

According to the USDA, homemade egg-rich pies, including pecan pie, must be refrigerated after cooking and cooling to prevent the growth of bacteria. They recommend chilling pies promptly, and as a general rule, not leaving food at room temperature for more than two hours.

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."

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.

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.

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.

When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

Why did my blueberry pie turn out runny? Without knowing your method or ingredients its hard to say. My best guess is you didn't use enough thickener( flour or cornstarch) in the filling, or you didnt cook long enough, or you cut it before cooling sufficiently.