Any pecan pie experts out there?

[luvwinnie]

I have used Dear Abby's recipe several times...it TASTES wonderful but I can't get the center to be firm, it's kind of soupy even though I come close to burning the outer part. Any hints?

This recipe was published by Dear Abby many times over the years in her advice column.

Ingredients
• 1 9-inch unbaked pie crust
• 1 cup light corn syrup
• 1 cup firmly packed dark brown sugar
• 3 eggs, slightly beaten
• 1/3 cup butter, melted
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 heaping cup pecan halves

Preparation
Preheat oven to 350F. In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour into pie crust and sprinkle pecan halves over top. Bake 45-50 minutes or until toothpick inserted in center will comes out clean. If pie or crust appears to be getting too brown on top, cover with foil for remainder of cooking time. Allow to cool.

 

[oogieboogie]

This is the one from Karo Corn Syrup that my boss just made:

Classic Pecan Pie

Prep Time: 10 minutes
Cook Time: 55 minutes
Yield: 8 servings

* 3 eggs, slightly beaten
* 1 cup sugar
* 1 cup Karo® Light or Dark Corn Syrup
* 2 tablespoons margarine or butter, melted
* 1 teaspoon vanilla
* 1 1/4 cups pecans
* 1 (9-inch) unbaked or frozen deep-dish pie crust

1. Preheat oven to 350°F.


2. In medium bowl with fork beat eggs slightly. Add sugar, Karo®, margarine and vanilla; stir until blended. Stir in pecans. Pour into pie crust.


3. Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.

 

[battricia]

I use the Karo recipe too and never have a saggy middle. Maybe you need to beat the eggs longer? I'm not sure (I'm no expert )

tricia.

 

[luvwinnie]

THanks, maybe I will try that one!

 

[luvwinnie]

hmmmmmm, they seem to be basically the same!

 

[dandave]

My family has been eating the Karo syrup recipe all my life. My grandmother actually used to give out this recipe as "her own".

The secret is to use 2 regular pie shells, instead of one deep dish shell. Then you end up with two perfect pies that are set in the middle.

 

[Papa Deuce]

I bet your oven isn't 100% calibrated.... maybe turn it down 10 degrees or so to allow for longer cooking without burning.

 

[j's m]

Sorry, I can't help. I'm only a pecan pie eating expert.

I buy mine at our local farm market/bakery. But thanks for the recipes, maybe I'll try one.

 

[Jenn Lynn]

This is the pecan pie I made last year. The only pie I have ever made besides pumpkin. I have to say, I (it) got rave reviews from DH's family.

It looks complicated, but I found it to be pretty easy.

Caramel-Pecan French Silk Pie
1 9-in. baked pie crust
1 cup whipping cream
1 cup semi-sweet chocolate pieces (6oz.)
1/3 cup butter
1/3 cup sugar
2 egg yolks, lightly beaten
3 tablespoons Creme de cacao or whipping cream
1 12.25oz. jar caramel ice cream topping (1 cup)
3/4 cup coarsley chopped pecans or almonds, toasted
1 cup whipped cream
Chocolate curls (optional)

1. Prepare & bake piecrust; set aside

2.In heavy medium saucepan, combine 1 cup whipping cream, chocolare, butter, & sugar. Cook over low heat10 minutes or until chocolate melts, stirring constantly. Remove from heat. Grdually stir half of hot mixture into beaten yolks. Return all to saucepan. Cook over medium low heat5 minutes or until it begins to bubble. Remove from heat (mixture may appear to separate.)

3.Stir in 3 Tbs. Creme de Cacao or cream. PLace saucepan in bowl of ice water about 20 minutes or until mixture stiffens & is difficult to stir, stirring occasionally. Transfer chocolate mixture to a medium mixing bowl.

4. Beat cooled chocolate mixture with an electric mixer for 2-3 minutes or till mixture is light and fluffy.

5.Spread caramel topping on bottom of piecrust. Sprinkle nuts over caramel. Carefully spread filling into crust. Cover and refrigerate 5-24 hours. To serve, top with whipped cream. If you like, garnish with chocolate curls.

Makes 8-10 servings

 

[LindaG4458]

DH loves this pie from the Grandma's Molasses bottle. I usually have to leave it in the oven for a few minutes longer because the middle isn't done yet.



Grandma’s Pecan Pie


2/3 cup Grandma’s Mild Flavor Molasses
1 nine-inch unbaked pastry shell
2/3 cup dark corn syrup
2 Tablespoons brown sugar
3 eggs
2 teaspoons vanilla
1/4 cup flour
1/2 stick melted butter
1 1/2 cups whole pecans or pieces



Preheat oven to 350 degrees. Beat eggs lightly in mixer,add remaining ingredients except pecans. Blend until just combined. Pour mixture into pastry shell and sprinkle with pecans. Bake 40 minutes or until filling is puffy and the crust is golden brown.

 

[LisaZoe]

I usually have the same problem with the middle of the pies (pecan and pumpkin) being soft/mushy if I bake them according to the directions. I use the recipes on the Karo Syrup bottle and pumpkin can so not sure why it isn't working. I just found I needed to bake them longer to be sure the center sets up correctly as the pie cools. If the edge of the pie looks like it will get too dark or even burn because of the extra time in the oven, I use strips of foil to cover the edges only once they are dark enough to look done.

BTW - For extra time, I'm not talking just 10-15 minutes but more like an additional 30 to feel that the center will firm up correctly. I don't think my oven thermostat is far off since other things bake at the correct time because I've had the same problem in other ovens. It could be that they are intended to be a bit softer in the center but I don't like them that way - and others seem to like the pies since I'm pretty much signed up to make them every Thanksgiving... and I use store bought crusts! (I don't like the flavor of crust enough to feel it's worth the effort of rolling it out, shaping it in the pan and dealing with wrinkles, tears, etc. )

 

[luvwinnie]

Thank you all! The odd thing is I've made it in 3 different ovens...all with the same outcome!

 

[perdidobay]

I agree with the above poster (dandave) you need to use your recipe to make two pies, not one deep dish one.
This is how I've always made them and they are never soupy or soggy in the middle.