Kristen Millican
Pecan Recipes Blog
Imagine, you want to surprise your family with a homemade pecan pie, only to find the slices won’t hold. The center jiggles more than it’s supposed to. Why didn’t the filling set properly? If your pecan pie is still a little soupy, it simply means you need to bake it more. The center or filling of a pecan pie needs time to thicken and set properly. Here are several reasons why your pecan pie is too soupy or runny. 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. Do not wait too long after you notice the filling isn’t set. If you do, the bottom of the crust could begin to get soggy. Knowing when your pecan pie is done is only half the battle. Following the precise measurements and recipe is equally important. Additional tips for preventing apecan piethat is too runny include: toasting the pecans, properly folding the pecans into the filling, and baking a cold pie. Toasting the pecans helps intensify the nutty flavor while keeping them crisp. Folding the pecans into the filling means you should make sure nothing is poking out. This will prevent any pecans from burning while making it easier to set in the filling. Most recipes for pecan pie or any pie call for the dough and some of the ingredients to remain chilled. Using a warm crust or warm ingredients could cause the butter to soften during the process, which could contribute to a soggy crust. For a flaky crust, try chilling your pie for 10 to 15 minutes in the refrigerator before popping it into the oven. This step will help prevent a soggy bottom crust.