Easy Chocolate Pecan Pie Recipe (2024)

FAQs

Why does pecan pie need corn syrup? ›

It is quite possible to make pecan pie with brown sugar, white sugar, maple syrup or a combination. Corn syrup sweetens pecan pie and gives it a smooth texture by preventing the crystallization of the sugar when baking. It also acts with the eggs to thicken. It can be replaced with maple syrup and flour.

Pecan pie can become hard if it is left in the oven for too long or at a higher temperature than necessary. This could happen due to an inaccurate cooking time, temperature or failing to cover with aluminum foil for part of the baking time.

You will know your pecan pie is done when you can shake it gently and it is not overly jiggly. If it jiggles a lot when shaking, continue cooking until the center is more set, 5-10 more minutes. Allow pie to cool completely for several hours before cutting and serving. Or refrigerate for 1-3 days, until ready to serve.

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.

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.

Share on Pinterest Karo is a type of corn syrup that has a laxative effect. People mainly use Karo syrup in recipes to keep food moist and prevent sugar crystallization. Karo syrup is a commercial corn syrup derived from the starch of maize. Corn syrup is an old home remedy for constipation.

Each one varies in taste as well. Some will have a floral flavor while others will have a more bold taste. When substituting honey for corn syrup, using equivalent amounts is recommended. For every one cup of corn syrup, use one cup of honey instead.

Apple Pie. Apple pie is arguably one of the most popular pie flavors. A symbol of America, the apple pie was actually invented by the British. Apple pie is simply made with sliced apples on double-crusted pastry dough.

BE CAREFUL not to beat air into the filling after adding the eggs; that will cause it to boil over in the oven. How do I make pecan pie? In a medium bowl, sift the flour, sugar, and salt until the ingredients are completely incorporated.

What can go wrong with pecan pie? ›

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.

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.

Tips for The Best Pecan Pie:

Over beating the filling will cause it to become foamy and will make the filling look cloudy. Keep an eye on the crust as it bakes. Typically it will need to be covered within about 20 minutes of baking. You can make pecan pie ahead of time and freeze them easily.

The edges should be set but the center should wobble a bit, kind of like gelatin. 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.

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 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.