Expert: Stephanie Gelman - 12/6/2004

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.

Pecan Pie Filling

8 whole eggs
4 egg yolks
2 1/2 Tablespoons vanilla
2 cups brown sugar
1/2 teaspoon salt
4 Tablespoons melted butter
3 cups light corn syrup
3 cups pecan pieces

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.

Enjoy,

Chef Stephanie Gelman