About Stephanie Gelman Expertise I can answer all questions on baking, pastry, techniques, food science, troubleshooting, menu planning, baking science.
There is not much I can`t answer in this area as I love doing reseach.
Experience I am a Pastry Chef and teach college Pastry Arts and also teach a Chocolate Creations class at this level. I have owned a wholesale pastry business and have been making special order cakes and wedding cakes for over 15 years.
Question Hi,
I recently tried baking a pecan pie, and it just seemed like it was impossible to make it "not runny." I don't know. Maybe it was just the recipe that I followed. I followed it exactly the first time and even baked it longer than what the recipe asked for, but it still was runny in the center, while the top looked pretty good, but a little dark since I baked it longer. The second time, I used less maple syrup, less sugar, and more flour, but it was still not firm enough. Was I on the right track as far as the adjustments I made the second time around? If not, can you give me a good pecan pie recipe. Really appreciate this! Thanks!
Answer It would help if you had sent me the exact ingredients and recipe directions but I think I can help. What is it that makes a pecan pie firm up? Its not the liquid, its the binding ingredient. In this case its the eggs. Pecan pie is almost a custard... in a custard you cook it until the eggs firm up. So to answer your question; you were not quite where you needed to be with your adjustments.
Here's a good pecan pie recipe. Try this one and let me know how it works for you.
For the Pecan Pie Filling, in a mixing bowl, combine the eggs and egg yolks and whisk until smooth. Add the vanilla, brown sugar, salt and melted butter and whisk until well blended. Slowly blend in the corn syrup and mix well.
Pre heat an oven to 375°F.
Divide the pecan pieces between the two chilled pie shells. Divide the filling between the two pies. Place the pies on baking sheets and bake at 375°F for 15 minutes. Lower the heat to 300°F and bake until the pies have set and the center puff up a little, approximately 45 to 60 minutes.
