Pecan Cream Pie Recipe (2024)

FAQs

What thickens a cream pie? ›

Cornstarch as Pie Filling Thickener

Just like the name suggests, cornstarch is derived from corn. Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling. Just be aware that too much cornstarch can create a slimy texture.

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.

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 pie is a wonderful dessert to make ahead of time. Simply bake the pie as directed, allow it to cool completely, then wrap tightly with plastic wrap or foil. Place in a freezer-safe container or bag and freeze for up to 3 months.

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

The three most common starches used to thicken the fruit juices of a pie are flour, tapioca, and cornstarch. I prefer cornstarch because I find that it actually enhances the flavor of the fruit.

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.

Once you hit the sweet spot where it looks done, take your slightly jiggly pecan pie out of the oven and place it on a wire cooling rack. The filling continues to cook and will fully set as the pie cools, so giving a pie plenty of time at room temperature before serving is important.

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.

Yes, you can overcook a pecan pie.

A pecan pie is likely overcooked or has been in the oven too long if the top turns black or the filling starts to crack. Overbaking your pie can make it sticky or crunchy, causing the filling to become tough, hard, and difficult to eat.

Can I leave my pecan pie out overnight? ›

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).

It's best to start with a fully baked pecan pie to help avoid a major mess in your freezer. (Pecan pie filling is very liquidy before it's baked, and could leak or lean in the pie crust if you put it in the freezer unbaked!) You'll also want to make sure the pie is cooled before you put it in the freezer.

A pecan pie will last up to four days in the refrigerator, according to the USDA.

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.

To fix this, you can cook the pudding mixture over low heat until it thickens, or add a thickener such as cornstarch or tapioca flour. Another possible reason for a runny banana cream pie is that the pie filling was not chilled properly before being added to the crust.

When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

Mix together equal parts cold water and cornstarch, whisking the mixture to create a slurry. Make sure the slurry is completely combined to prevent lumps in your cream sauce. Once you've thoroughly combined the cornstarch and water, whisk the slurry into the sauce 1 tablespoon or 15 mL at a time.