No-Bake Vegan Maple Pecan Pie Recipe - Running on Real Food (2024)

FAQs

Why is my homemade pecan pie runny? ›

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.

Additional tips for preventing a pecan pie that is too runny include: toasting the pecans, properly folding the pecans into the filling, and baking a cold pie.

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.

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. Why is my pecan pie grainy? A grainy pecan pie filling is a sign the pecan pie is overbaked.

Experiment with different thickeners

If you usually use flour to thicken your apple pie and it's not doing the job, try something different: cornstarch, tapioca, and arrowroot are other established fruit pie thickeners. For more on specific thickeners and how to use them, see our Pie Filling Thickeners Guide.

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.

It will thicken up as it cools. The thermometer will ensure you get the right temperature and consistency inside.

Do I need to refrigerate pecan pie? According to the USDA, homemade egg-rich pies, including pecan pie, must be refrigerated after cooking and cooling to prevent the growth of bacteria. They recommend chilling pies promptly, and as a general rule, not leaving food at room temperature for more than two hours.

Easiest ways to fix a runny pie.

Put your pie back in the high temp oven on the lowest rack until the filling is bubbly and the crust is brown. If needed, use a pie shield or aluminum foil to keep the crust from burning.

Cook pecan pie too much and it'll crack and be dry. Underbake it and it will be watery and runny. You want to cook pecan pie to an internal temperature of 200°F. Use a digital thermometer to make this easy.

How do you fix a runny pecan pie? ›

If your pecan pie is runny, simply bake it a bit longer, even up to 20 minutes. When the pie has been thoroughly baked, you'll be able to give it a gentle shake, and the middle will appear firm — if you've ever baked a pumpkin pie, it's the same concept.

jiggle in the center when it's ready to take out of the. oven. If it's still liquid-like in the middle, it's too soon.

Another VERY important step: after baking, you must allow the pie to cool to room temperature. Although it can be served warm, pecan pie is best when it's completely set. Very often, I'll make my pecan pie the night before Thanksgiving; by the next day, it's perfect.

If it's still liquid-like in the middle, it's too soon. If you wait until the pie is 'set' in the oven, it will be as. hard as a brick when it cools.....

Can you re-bake undercooked pecan pie? Yes, you can re-bake an undercooked pecan pie to ensure that it is cooked through properly.

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess. Adding a layer of corn syrup or a slightly beaten egg white before pouring in the filling will form a seal between the pie dough and the filling and will help make the crust crisp and flaky.

The watery layer between the meringue and the filling (weeping) is usually caused by undercooking. This is where it is important to put your meringue onto hot filling so it can begin cooking right away.