Classic Pecan Pie Recipe (2024)

FAQs

What is the filling made of in pecan pie? ›

Pecan pie is a delightful concoction of pecan nuts mixed with a rich, caramelly filling made from eggs, butter, corn syrup, and sugar. The earliest pecan pie can be traced all the way back to the late 1800s, but it really peaked in the early 20th century when Karo™ syrup printed a pecan pie recipe on its bottles.

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.

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.

Pecan pies can stay on the counter for up to two hours before they need to be refrigerated, according to the FDA. After two hours at room temperature, your food is at risk for harmful bacteria growth. The FDA recommends you store foods at or below 40 degrees F (4 degrees C).

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.

Karo syrup is safe to eat for an indefinite period of time whether it has been opened or not opened. However, for best results we recommend using before the "Best by" date stamped on the container. Bottles may be refrigerated after opening, however, the syrup will be thicker and slower to pour.

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.

Eggs: Eggs bind the ingredients and hold the filling together. Corn Syrup: Sweetens, holds the filling together, and helps prevent crystallization while the pie bakes.

A soupy pecan pie filling can be fixed by covering the crust in foil and popping it back into the oven at around 325 degrees Fahrenheit for approximately 20 to 30 minutes.

Tips for The Best Pecan Pie:

Over beating the filling will cause it to become foamy and will make the filling look cloudy. Keep an eye on the crust as it bakes. Typically it will need to be covered within about 20 minutes of baking. You can make pecan pie ahead of time and freeze them easily.

How long should a pecan pie sit before eating? ›

Can pecan pie sit out overnight? Nope! It has eggs which means pecan pie needs to be refrigerated. It can sit out for about two hours though, so if you like it at room temperature, pull it out of the fridge half an hour or so before you serve it.

Make the whole pie: allow the pie to cool to room temperature, wrap in plastic wrap, and refrigerate for 1-2 days, then let come to room temperature before serving or reheat at a 275°F for 10 minutes. This is my preferred method of making easy pecan pie because the flavors develop even further overnight.

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.

The best corn syrup substitutes for baking are brown rice syrup, maple syrup, agave, tapioca syrup, honey, golden syrup, and black treacle. Whether you're avoiding using corn syrup, are allergic to corn, or don't have it on hand, there are a ton of substitutes for corn syrup to try instead.

Pie Filling Enhancer thickens fruit pie fillings the same way Instant ClearJel does. Its advantage is added ascorbic acid (which adds a bright, tart note), and superfine sugar, which prevents it from clumping. Pie Filling Enhancer is about half sugar, so you'll want to reduce the sugar in your recipe accordingly.

It can only be heated once without breaking down. It needs to be mixed with sugar to help it distribute evenly. Pie filling enhancer is is instant Clear Jel mixed with ascorbic acid and superfine sugar. It is about 50 percent sugar so you have to cut back on the amount of sugar called for in your recipe.

Pecan pie is considered a high-calorie and high-fat food. A single slice of pecan pie typically contains around 400-500 calories and 20-30 grams of fat. The majority of the calories come from the crust and the filling. The crust is made of butter and flour, which are high in calories and fat.