why is my pecan pie not cooked in the middle?

Question

old recepit 1lb light brown suger, 3 eggs beat, 1/4 cup unsifted flour, salt and 1/2 cup melted butter cook 1hour 15min

Answer 1

Wrap tin foil around the crust and outer part of the pie thats cooked. Make sure the crust is completely covered in tin foil so it doesnt burn, then put it back in the oven for as long as it takes to cook the middle. The foil will protect whats already done.

Answer 2

cooking it at an hour and fifteen minutes it should have been done. Go buy an oven thermometer and check your oven temperature.;... they are cheap :) Good luck.

If that doesn't help try adding another egg. Eggs are different sizes and sometimes just adding another will do the trick.

If you really want to go all the way, get a meat thermometer that will go to at least 200 degrees F. Make it one with a thin probe, the part you stick in the product.

A pecan pie should reach an internal temperature of 200 Degrees F.

Make sure you cool it off for at least and hour before you try to cut it. I usually wait until the bottom of the pie pan feels completely cool.

Answer 3

It may need to cook longer... wrap some strips of foil around your pie crust when you put it in so it doesn't get done too soon, while letting the filling set.

Your recipe looks like it has a lot of sugar and butter but not enough eggs.... JMHO.

My GM taught me to always add 1 Tbsp. of cornmeal to my pecan pies... Cuts the sweetness just a tad (where your teeth don't hurt!) but also helps hold them together.

Here's a coupld tried & true recipes you can compare yours with:

LOU’S PECAN PIE (BOY IS IT GOOD ! ! ! !)
MAKES TWO PIES

1½ Cups Sugar
2 Tbsp flour
½ Cup White Karo Syrup
½ Cup dark Karo Syrup
4 Eggs (Beaten by hand)
2 tsp Vanilla
2 Tbsp Melted Butter
2 Cups Pecans (Whole if small….Chopped if large)
2 Cups Pecan Meal (finely ground pecans)

Put it all together and place in a pie shell. Bake at 400°F for 15 minutes, reduce over to 350°F and bake for 30 more minutes.
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Moma Sara’s Pecan Pie

Mix together:
¾ C sugar
1 Tbsp Flour
1 tsp salt
1 Cup corn syrup

Now mix these together, then and add to above mixture:
2 eggs
½ cup Evaporated Milk
1 tsp. vanilla
1-2 cups pecans

Pour in a deep dish pie crust (or make 1 ½ recipes and make 2 regular pies.) Bake at 375ºF until firm.

Answer 4

You might have your oven temperature wrong. Try cooking it at a higher temp for less time. And cover the crust with tin foil for most of the cooking. Remove the tin foil during the last 15 minutes or so so the crust can brown.

Answer 5

I had that same problem when I was baking my pumpkin pies....it was done everywhere but the middle for some odd reason....

some ovens are like that and will cook the outside in I suppose....the crust and the outside of the mix cooks faster for some odd reason......just keep baking the pie until the middle cooks .... it is nothing you did different or could have done to prevent it....it is just how some pies bake for some odd reason

Answer 6

Make sure you wrap it in foil after a little while (about half way throught the cooking process) and wrap it with foil, afterards (after cooking) you should be able to enjoy it without it eing burnt.
and let it sit for a while
Hope that helps you!

PS. Don't go by how the outside looks.

Answer 7

Perhaps your pie pan was deeper than the recipe called for. Perhaps your oven is running colder than the setting (verify this with an oven thermometer). Could be a few things but I would start with the above.

Answer 8

Sometimes those types of recipes don't set well until they cool. And sometimes it just needs to be cooked just a little longer on a lowered temp. Sounds like an awful lot of brown sugar, are you sure this is correct recipe?