What is the best way to get a pecan pie to stand up?

Question

I've been hit and miss. Some will stand right up - and others will look burnt and still runny.

Answer 1

Check your oven temperature for starters, to make sure the temperature is correct with what is on the dial. Bake it at 350, anything higher burns it all. A pie crust that starts browning too soon needs to be shielded with foil strips, crimped around the outside edge. A pecan pie is basically a custard pie, without the milk- using eggs to set it. Be sure you use large eggs, and when you insert a toothpick in the center, it will come out slightly gooey. The trick is to take the pie out just as the center is starting to set, so it will finish cooking as it cools. If you wait until the pick comes out completely clean, the pie will be overdone and tough, and the pastry burnt. If you take it out too soon, it's runny. If you are using whole pecans, you can use a butterknife to gently pry up a pecan and have a peak on the filling. Then pat the nut back into place. It won't show and the filling will reattach to the nut as it cools.

Answer 2

try this recipe
Nomi's Pecan Pie

Have all ingredients at ROOM TEMPERATURE for at least an hour. Preheat oven to 350°. Prepare crust or use frozen crust (do not thaw prior to use)

Ingredients:
1 Cups granulated sugar
1/4 Cup butter melted
1/2 Cup light corn syrup
3 Eggs
Pinch of salt
1 Tablespoon vanilla extract
2 Cup pecans, chopped

Beat eggs well by hand: add sugar while continuing to beat. Add syrup, salt, butter and continue beating. Add Pecans. Pour into unbaked pie shell. Bake about 45 minutes. The filling should shake slightly when done. Remove from oven. Set on wire rack to cool. Cool completely before slicing.

Answer 3

Check your recipe against this one and look for the difference, this one you don't have to yell at " to sit up straight"

Classic Pecan Pie

Ingredients:

1 9-inch unbaked pie shell
3 eggs
1 cup sugar
2/3 cup dark corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
3 tablespoons Armagnac or other brandy
1 1/2 cups pecan halves

Preparation:

Preheat the oven to 400 degrees F. In a glass mixing bowl beat the eggs. Blend in the sugar, syrup, butter, vanilla, salt and Armagnac. Stir in the pecans. Pour the mixture into the pie shell and bake 10 minutes.

Lower the oven to 350 degrees F. and bake 30 minutes or until a wooden skewer or knife inserted into the pie comes out clean. Cool on a wire rack.

Answer 4

According to Joy of Cooking, the filling for pecan pie is like a custard and dependent on the egg for thickening. They warn that, if the pie is overheated, the eggs will "break" and the filling will become runny. I made my first pecan pie today and definitely over-heated it. I'll give it another shot tomorrow, but the Joy of Cooking theory sounds plausible to me. Don't bake at too high a temperature and pull it out of the oven just before the center gels. Timing, it seems, is everything.

Answer 5

This Site Might Help You.

RE:
What is the best way to get a pecan pie to stand up?
I've been hit and miss. Some will stand right up - and others will look burnt and still runny.

Answer 6

It's all about the recipe and cooking time. Test it with a tooth-pick in the center. If it comes out gooey- then it's not done. If you've cooked it with-in 5-10 minutes of the cooking time and the crust is burnt but it's still runny, your oven temperature may be too high.
Baking is part scienc part art so, remember to measure your ingredients right too!
I hope this helps!!! I've included my favorite Peacan Pie recipe to.

Answer 7

i make pecan and raisin pie every year and its the same way with me. i think it has something to do with the getting the ingredients exactly measured and mixed. the heat of the oven and cooking time too.
even when my pies have been runny they still get eaten.

Answer 8

I know what you mean....What I've learned to do is use a little bit more pecans, maybe a handful more. It worked for me.