Q1: Why is my pecan pie runny, even after it has cooled?

A runny pecan pie is almost always a sign that it was underbaked . The egg-based custard filling needs to reach a certain temperature to set properly. The best way to check for doneness is to look for a center that is mostly set but still has a slight "jiggle" like a pan of Jell-O, not a wide, liquid wobble. If you have an instant-read thermometer, the center of the filling should register about 200°F (93°C).

Q2: What is the difference between light and dark corn syrup, and which should I use?

Light corn syrup has a very neutral, sweet flavor. Dark corn syrup has been colored and flavored with refiner's syrup, which is a type of molasses, so it has a much more robust, caramel-like flavor. You can use either in this recipe. For a more classic, purely sweet pie, use light corn syrup. For a deeper, richer, more molasses-forward flavor, use dark corn syrup.

Q3: Do I need to pre-bake (blind bake) my pie crust for a pecan pie?

No, you do not. For a liquid, custard-style pie like a pecan pie or a pumpkin pie, you should always use an unbaked pie shell . The pie bakes for a long enough time at a moderate temperature that the bottom crust will have plenty of time to cook through along with the filling.

Q4: How do I keep my pie crust from getting too dark or burning?

The secret is to use a pie shield or a simple ring of aluminum foil . The thin, exposed edges of the crust will always brown much faster than the rest of the pie. The recipe cleverly has you cover the entire pie with foil for the first 30 minutes. If you find that your edges are still getting too dark after you remove the foil, you can create a simple ring of foil to cover just the edges for the remainder of the baking time.

Q5: Can I make this recipe with a store-bought pie crust?

Yes, for a convenient shortcut, you can absolutely use a high-quality, store-bought refrigerated pie crust . Simply unroll it and fit it into your pie pan as directed.

The Best Classic & Easy Pecan Pie Recipe (From Scratch!)

A classic, from-scratch recipe for a rich and gooey pecan pie. This recipe includes instructions for a homemade, flaky pie crust made with a combination of butter and shortening. The sweet custard filling is a simple mixture of sugar, corn syrup, melted butter, and eggs, which is poured over a generous layer of chopped pecans in the unbaked pie shell. The pie is baked until the filling is set and is then cooled completely to ensure it slices perfectly.

Author: Grace
Prep Time: 50 minutes (includes chilling time)
Cook Time: 1 hour
Total Time: 5 hours (includes cooling time)
Yield: 8-10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Pie Crust:
3 cups all-purpose flour
1 teaspoon salt
3/4 cup vegetable shortening or lard
3/4 cup salted butter, cut into pieces
1 egg, lightly beaten
1 tablespoon distilled white vinegar
5 tablespoons cold water
For the Filling:
1 cup granulated sugar
3 tablespoons brown sugar
1/2 teaspoon salt
1 cup corn syrup (light or dark)
1/3 cup melted salted butter
1 teaspoon vanilla
3 whole eggs, beaten
1 heaping cup chopped pecans

Cook Mode Prevent your screen from going dark

Instructions

Make the Pie Crust: In a bowl, mix the flour and salt. Add the vegetable shortening and butter, and work them into the flour with a pastry cutter until the mixture resembles small pebbles.
Add the egg, cold water, and vinegar. Stir until the dough just comes together. Divide the dough in half, wrap each half in plastic, and chill. (This recipe only requires one half of the dough).
Make the Filling: In a separate bowl, mix the granulated sugar, brown sugar, salt, corn syrup, melted butter, vanilla, and beaten eggs together.
Assemble and Bake: Preheat the oven to 350°F. On a lightly floured surface, roll out one half of the chilled dough to fit your pie pan.
Pour the chopped pecans into the bottom of the unbaked pie shell. Pour the syrup mixture over the top of the pecans.
Cover the top and crust of the pie gently with aluminum foil.
Bake the pie for 30 minutes. Remove the foil and continue baking for another 20 minutes, or potentially longer, until the filling is set but still jiggles slightly in the center.
Let the pie cool for several hours, or preferably overnight, before slicing and serving.

Notes

The recipe for the pie crust makes enough for a double-crust pie, but you will only need one half for this single-crust pecan pie. The other half can be reserved for another use.
Covering the pie with foil for the first part of baking is a key step to prevent the crust and pecans from burning before the filling is set.
The recipe notes that baking time can vary widely, from 50 to 75 minutes. The pie is done when it is not overly jiggly.
It is crucial to let the pie cool completely for several hours to allow the filling to set properly for clean slicing.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 650-750
Sugar: 60-70 g
Sodium: 400-500 mg
Fat: 35-45 g
Saturated Fat: 12-16 g
Trans Fat: 0 g
Carbohydrates: 80-95 g
Fiber: 3-5 g
Protein: 6-8 g
Cholesterol: 100-130 mg

Find it online: https://www.eatswithsoul.com/pecan-pie-recipe/