How do I make a pecan pie without it turning out runny?

Answer 1

It has to do with too much liquid in the filling. Cut back on one or two tablespoons of butter and/or any rum or bourbon in the recipe and replace it with 1 to 2 teaspoons vanilla extract to reduce the moisture. There are other tips incorporated here for a successful pecan pie recipe. Adapted this recipe from: How to Bake, by Nick Malgieri, HarperCollins, 1995

CLASSIC PECAN PIE:
1 cup dark corn syrup
3/4 cup sugar
6 tablespoons butter
3 large eggs
pinch salt
2 teaspoons vanilla extract
2 cups coarsely chopped pecans
1 batch Sweet Pastry Dough for a 9- inch, 1-crust pie You can spice-up the dough by adding ½ teaspoon ground cinnamon, ¼ teaspoon freshly grated nutmeg and ¼ teaspoon ground cloves with the flour

1. Prepare and chill the dough.

2. For the filling, combine corn syrup and sugar in a saucepan and stir to mix. Place over low heat and bring it to a boil, without stirring. Remove from heat, add butter and allow butter to melt. In a mixing bowl, whisk eggs to break up and whisk in salt and vanilla. Whisk in syrup and butter mixture, being careful not to overmix (to avoid getting air into the filling).

3. Allow to cool while preparing bottom crust. Flute the edges.

4. Set rack at lowest level, place a foil line cookie sheet and preheat the oven to 350 degrees F.

5. Arrange pecans in crust. Skim foam from top of filling (or the top will have an unattractive mottled surface) and pour over pecans. With the back of a fork, press the pecans down into the filling so they are immersed. The nuts will rise to the top and form a crusted layer.

6. Bake the pie on the cookie sheet for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center. Remove from the oven. It's normal for the pie's center to deflate. Cool the pie on a rack or serve warm or at room temperature. Garnish with whipped cream or ice cream if desired.

STORAGE: This recipe can also be made a day or two in advance. Store covered at room temperature.
http://www.baking911.com/recipes/pies/pecan.htm

Answer 2

hi. I use the recipe in my old reliable Betty Crocker cookbook, I make it 2-3 times a year and the recipe never fails me.
2/3 cup sugar
1/3 cup melted real butter
1 cup corn syrup
1/2 tsp salt
3 eggs
1 cup pecan halves
Beat all the ingredients together except the pecans until smooth. Pour in pecans and lightly stir as so not to break them. Pour into a 9 inch pastry and bake at 375 for 45 minutes approx.

Answer 3

Try any of the pecan pie recipes at the website below, and you will most likely find the answer that you are looking for. You might even find a new recipe that you like.

Have fun.

Answer 4

depends on your recipe...maybe its crappy.

try looking up martha stewart recipes. they have always been successful for me. she definitely has one for pecan pie too...its yummy!

Answer 5

when i read several of my cookbooks they all said: bake in a moderate oven 350 and

till knife inserted halfway between outside and center of filling comes out clean ..

Answer 6

EGGS, the amount of eggs you use will determine how it holds up and that you cook it long enough