Questions and Answers – Baking a Pecan Pie
Sometimes my pecan pie “sets” and other times it comes very “runny.” I use the same recipe, same oven, and same temperature (400 degrees for 10 minutes…350 degrees for 50 minutes). I bake two pies at a time, same shelf. The only thing I have varied is the baking time in an effort to solve the problem. Is it possible that cooking it too long breaks down the sugar and eggs like in a flour thickened sauce. Your help is most greatly appreciated. – Deloris(11/17/01)
The internal temperature of a pecan pan when done should register 200 degrees F. (93 degrees C.) on your cooking thermometer. Remember that the pie continues to cook after it is removed from the oven. Do not over bake!
Check out my delicious Pecan Pie Recipe
I would appreciate if you could help us with a problem. My daughter makes pecan and walnut pies for Thanksgiving and Xmas. However she has a trouble getting a piece of pie out of the dish. The syrup somehow gets between the crust and the dish and the pie comes out mushy. She does grease the dish first. What other tricks can she use to prevent this. Is she not cooking them long enough? Thank you. – 11/25/07
Try placing some waxed paper or parchment paper lining in the pie dish and THEN put the pecan mixture on top of that.