Why pecan pie is watery

Now I'm being asked to make some for Thanksgiving, and I'm so afraid they will turn out runny too! Is it possible that I am chopping the pecans to finely that it would make it runny?

Here's my recipe Heat over medium heat to a boil. When sugar mixture comes to a boil, remove from heat and slowly add to the egg mixture. Mix well. Remove from oven and cool on rack. Here's the recipe I use. I don't precook the filling. The margarine may be the problem. It has more water in it than butter. Also, I recommend that either the sugar or the corn syrup be dark brown sugar with white corn syrup or white sugar with dark corn syrup.

Shape the edge decoratively. Mix the eggs, syrup, sugar, salt, butter, vanilla and ground pecans in a bowl. Spread the chopped pecans on the piecrust. Pour the liquid mixture on top of the chopped pecans.

Arrange the pecan halves decoratively on top. Bake for 1 hour or until firm. Cool before serving. It's done when the center wiggles just a spiffle. Think Before You Drink. Originally Posted by tulsatb. Originally Posted by LoneWolf I also notice that Andy's is cooking for an hour I tend to agree it must be undercooked Mine comes out looking soupy! The crust will burn if I leave it in longer I made a post earlier and it seems to have gone off into lala land??

The later posts by Bob and Andy pretty much cover the thoughts I had about baking time but for two things. You might want to check your oven temp with a thermometer to be sure you are getting the temp that you want. And finally, I second the earlier suggestion of using either brown sugar or dark Karo.

Good luck and let us know how things turn out. You guys are great! In the end, the secret that I was taught to ensure the filling sets up is to insert a butter knife into the filling. If the knife comes out covered with a lumpy or a colored gel, the filling isn't ready. As soon as the knife comes out "clear" i. For reference, my recipe is almost identical to yours; I use only 3 eggs and no flour in the filling. I'm having the same problem, all my pies came out perfect up until last week. I think the problem for me is I used generic corn syrup instead of the karo brand.

I used the generic corn syrup with the Karo recipe because I thought the off brand was such a good value. I guess every brand has different measurements, and concoctions? I'm going to retry making the pie using the brand name corn syrup instead of the generic and see what kind of results I end up with! Sign up to join this community. The best answers are voted up and rise to the top. Stack Overflow for Teams — Collaborate and share knowledge with a private group.

Create a free Team What is Teams? Learn more. Why is my pecan pie always runny? Ask Question. Asked 6 years, 11 months ago. Active 3 years, 6 months ago. It is served cold. Pecan pie can be frozen. Simply allow it to cool completely, then wrap tightly in plastic wrap and aluminum foil.

Then chill the pecan pie thoroughly in the refrigerator. Do not take your pecan pie out of the oven and place it directly in the freezer. Wrap it well in plastic wrap, then foil. Repeat until all of the slices are tightly wrapped. Important: Do not place a cold Pyrex or a glass pan directly into a hot oven, it can shatter.

Here are easy to follow instructions for re-heating a frozen or thawed pecan pie in the oven. Some people suggest thawing the pie before you place it in the oven because it helps the pastry flour cook better.

Cut or break off burnt edges and garnish the pecan pie with a ring or topping of whipped cream instead. You can use either. Light gives a more delicate vanilla flavor. And dark has a more robust flavor. What is hard sauce? Yes, there are a lot of vegan pecan pie and keto pecan pie recipes online. Bake at a moderate temperature degrees F for about 5 minutes, or until the crust is lightly browned, removing the pie weights halfway through. Southern pecan pie is usually much sweeter than regular pecan pie.

Southern pecan pie uses high fructose corn syrup, typically made by the Karo company. The stated amount of time had passed and I was in a hurry - pecan pies are always a bit jiggly when they come out, but I think I underestimated the jiggliness.

Good, new, hot, oven in Austin TX - basically sea level. I may add a bit of corn starch next time, just to be safe. Thanks all! My pecan pie recipe has the filling stove-heated before going in the pie shell. This has turned our runny in the past, for no known reason.

But my my my, it was especially good like that. I've used cane syrups here in South Africa, in substitution for corn syrup, without problems. Corn syrup isn't available, since we grow cane down here. I wouldn't bother with the cornstarch. If the recipe is consistently coming out too runny, you need more egg.