Gluten Free Chocolate Pecan Pie - Robust Recipes (2024)

FAQs

Why did my pecan pie not gel? ›

Here's the thing to remember: If you're filling hasn't set, it means the bottom of the pie crust isn't fully cooked, either. You can prevent the outer crust from further darkening (or even burning) by covering it with aluminum foil or -- more attractively -- with what's known as a pie ring or shield.

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.

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.

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 can leave a pecan pie out of the fridge for up to four hours—just be sure to refrigerate it after that. If you've just baked your pie, be sure to let it cool completely before refrigerating—this is also an important step for food safety, as you don't want to put a piping hot pie in the fridge.

If it's still liquid-like in the middle, it's too soon. If you wait until the pie is 'set' in the oven, it will be as. hard as a brick when it cools.....

One potential risk of making a translucent custard, like pecan pie filling, is that it might not set properly, leaving you with an unappetizingly runny slice. Once you've noticed the problem, the only solution is to protect the crust and pop the pie back in the oven.

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.

Light Corn Syrup Substitute

The best light corn syrup substitutes are golden syrup, brown rice syrup, golden or amber maple syrup, agave, tapioca syrup, simple syrup, and light honey.

Share on Pinterest Karo is a type of corn syrup that has a laxative effect. People mainly use Karo syrup in recipes to keep food moist and prevent sugar crystallization. Karo syrup is a commercial corn syrup derived from the starch of maize. Corn syrup is an old home remedy for constipation.

Should pecan pie be jiggly when it comes out of the oven? ›

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.

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.

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.

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.

Like the pumpkin pie, the filling will crack if the pie is over-baked or cools too quickly. But unlike pumpkin pie which has pumpkin puree to give it structure, pecan pie filling is mostly just sugar, corn syrup and eggs, so the tendency to soufflé and fall is even greater.

It may be the type of pie you are baking. If you pre-bake the pie crust, poke holes in it, bake, then add the filling. However, if you are baking a pie with filling (pecan, pumpkin or blue- or blackberry), do not poke the shell with a fork. Doing so will let sticky liquid seep through and will cause the crust to stick.

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.