When Squares Turn to Rounds(Recipe: Pecan Pie Nachos) | Syrup and Biscuits (2024)

FAQs

How do you keep pecans from sinking in a pie? ›

To prevent the pecans from sinking into the filling for pecan pie, when you add them, do so gently. Some recipes call for adding some chopped nuts to the filling and reserving the remaining nuts to place on top. Other recipes only call for placing the nuts on top of the filling.

If you look in the oven and see that your pecan pie crust has turned a perfect golden brown, you'll instinctively want to take it out -- even if the filling is too jiggly or even soupy. 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.

In terms of serving, you have options. You can eat pecan pie cold, let it come to room temperature (for no more than two hours, of course), or warm it the oven until heated through. And, obviously, don't forget the ice cream or whipped cream!

My pecan pie puffs and then falls.

Like the pumpkin pie, the filling will crack if the pie is over-baked or cools too quickly. But unlike pumpkin pie which has pumpkin puree to give it structure, pecan pie filling is mostly just sugar, corn syrup and eggs, so the tendency to soufflé and fall is even greater.

How do I prevent pecan pie from collapsing? Cool the pie for at least 2 hours on a wire rack before serving. Cutting into a hot pie will cause it to collapse because the filling is not set yet.

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.

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. "We usually let our pecan pies sit out for about an hour," says Chef Kolle, "until the filling's cool enough to touch."

1. Blind Bake. The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.

You can leave a pecan pie out of the fridge for up to four hours—just be sure to refrigerate it after that. If you've just baked your pie, be sure to let it cool completely before refrigerating—this is also an important step for food safety, as you don't want to put a piping hot pie in the fridge.

The USDA says that pecan pies will stay fresh for about three to four days in the refrigerator. Some store-bought pies may have preservatives that extend how long they last, so you can ask your local bakery for their recommendation. But three to four days in the fridge is a good general rule to follow.

Can you make pecan pie the night before? ›

You need to let the pie cool to room temperature before you slice it or it'll fall apart. I usually like to make it the night before I plan to serve it and store in the fridge so it has plenty of time to cool down and set up.

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.

To avoid this, always start your pecan pie at a high enough temperature, such as 425 to 450 degrees Fahrenheit. You can lower the temperature to around 350 degrees Fahrenheit after the first half-hour, or 30 minutes. It is done when you notice the pecan filling is bubbling and the pie is browned.

Quick pecan pie tip—your pie should have a slight 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.

Chill the pie pan before you place the pie crust in the pan. Aerosol non-stick sprays - Use a very, very light and even coating so the spray doesn't pool in the pan. Hold the pan over the sink and spritz gently in short bursts, so that just the edge of the spray hits the pan at an angle.

The pecans will float to the top. To ensure that all the nuts stay submerged in water, I place another plastic tub (same size) on top of the nuts then weigh it down with additional water to press all my seed nuts under water. Only fully hydrated seed will sprout into trees.

However, by soaking nuts and seeds in water, those anti-nutrients are neutralized, thereby resulting in a much more nutritious food. Nuts can be soaked in plain filtered water or water with a pinch of sea salt for a few hours or up to 12 hours.

Look! Within ten seconds, the pecan bits began floating to the top. (You want that to happen, by the way.)