I made a pecan pie for thanksgiving, followed directions and it was soupy what went wrong?

Answer 1

First of all, don't use that recipe again. Try another one and here is a good one, tried and true:

2 eggs
3/4 c. sugar
2 Tbsp. flour
1/2 tsp. salt
1 c. dark corn syrup
1/2 c. evaporated milk
1 tbsp. vanilla
1 cup pecans

In a bowl, beat eggs slightly, enough to break yolk and mix, use a wisk. Add all ingredients one at a time mixing in each as you go, except pecans. Then add pecans and stir in. Pour into uncooked pie crust and bake at 350 for 1 hour. Let cool completely and keep in fridge once cooled.

Answer 2

For pecan pie filling you just mix everything together, put it in the pie shell and bake for about an hour. If it came out soupy, you either didn't put in enough sugar or eggs, or you didn't bake for long enough...

3 large eggs
1 cup sugar
1/2 teaspoon salt
2 Tbsp melted and cooled butter
1 cup light corn syrup
1 1/4 cup pecans
1 tsp Vanilla
1 unbaked 9" pie shell

better luck next time...

Answer 3

Assuming that all ingredients were correctly measured, the usual juncture where things go wrong like runny pie or soupy desserts is that the custard part or whatever you want to call it that you fix on top of the stove was not cooked long enough. I'm always asked why my chocolate and lemon meringue pies hold their shapes so well and that is my secret.....not really a secret because the recipe tells you how long to cook it, but it gets boring really fast when you're standing there stirring at the hot stove top...Anyway, that's my guess as to what went wrong...
Try another one and make sure you cook the stove top part long enough....Happy cooking.....

Answer 4

You probably needed to cook it longer. If the crust starts getting too brown you can put a little foil around the edges to keep it from browning too much or coat the edge of the crust with a egg white wash. If you cooked it for an hour and it was soupy the oven may not have been hot enough or you were missing one of the binding ingredients.

Answer 5

I add extra pecans, the recipe calls for 1 1/4 cups, and I use 2 cups.

Answer 6

The same thing happened to me last year. So frustrating! This year I used a different recipe and it came out perfect. It was probably just your recipe. Try the one on the back of the karo syrup bottle.

Answer 7

Not enough eggs or not enough baking.

Use the Karo syrup recipe on the label. It's fool proof.

Answer 8

sounds like you didn't bake long enough and you might not of use the right measurements called for each ingredient!

Answer 9

I think you forgot the egg whites or you didnt bake it!

Answer 10

too much butter