Pecan Pie Recipes – Eidson (2024)

FAQs

Is light or dark Karo syrup better for pecan pie? ›

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.

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.

A hard pecan pie means it was cooked too long. Again, bake the pie just until the filling is set and registers 200 degrees on an instant read thermometer. You can also try covering the top of the pie with a piece of aluminum foil for the last 10-15 minutes of the baking time and/or baking the pie on a lower rack.

Butter: Butter gives this pie richness and a delicious depth of flavor. Cornstarch and water: Two teaspoons of cornstarch and a tablespoon of cold water work together to help thicken the filling. Eggs: Whole eggs help bind the filling together and add welcome moisture.

If the filling is flowing in a wavy movement from the center to the edge, your pie isn't set quite yet. Wait for the moment when the center of your pecan pie gives you just a little jiggle, like the stable but slightly wiggly movement of Jell-O when you give it a gentle shake.

You can only keep it at room temperature for two hours. Since pecan pies contain eggs, they have more chances to get bad and make you sick. So, if you have kept your pies in the fridge, put them back within two hours. On the other hand, store-bought pies contain preservatives that keep them from spoiling.

Pecan pie has a somewhat similar set of issues—the filling can crack, the bottom can be under-baked, the filling can seep under the crust, and the nuts can be soggy. Like the pumpkin pie, the filling will crack if the pie is over-baked or cools too quickly.

Vanilla extract and apple cider vinegar have often been used to mimic the taste of bourbon in recipes, but you can clearly tell when they are used as substitutes.

According to the USDA, any pie that is egg-rich (such as pecan, pumpkin, lemon meringue, and any custard pie) must be kept in the fridge after baking and cooling. The exception here is some store-bought pies, which may contain preservatives that will allow the pies to be left unrefrigerated.

Does pecan pie contain molasses? ›

Preheat oven to 350°F (175°C). Add sugar and eggs to a large bowl; whisk together until well combined. Add in corn syrup, molasses, melted butter, vanilla extract and salt. Stir in pecan halves and pour into pie crust.

If runny pecan pie fillings are a chronic problem, check your oven temperature. It may be running too cool and not be sufficiently hot for the custard magic to take place.

You can reheat it in the oven at 325 degrees F (165 degrees C) for 15 minutes. If you won't eat your pecan pie within a few days, it doesn't have to go to waste. You can freeze the entire pie, or even individual slices, wrapped in aluminum foil or plastic wrap for up to two months. Thaw in the refrigerator and serve.

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. Do not wait too long after you notice the filling isn't set. If you do, the bottom of the crust could begin to get soggy.

Typically, light corn syrup is used when a delicately sweet flavor is desired, such as in fruit sauces and jams. Karo light corn syrup is made with real vanilla. Dark corn syrup is made with refiners' syrup, a type of molasses. With its more robust flavor and color, it is ideal for many baked goods.

Dark corn syrup is made by combining corn syrup with molasses and caramel colouring and is sweeter than light corn syrup.

Karo syrup is a type of dark corn syrup that may help with your child's bowel movements, especially if it's painful to go or they are constipated. Constipation occurs when your child passes a painful stool or when the number of bowel movements is less frequent than normal.