Pecan Pie - What am I doing wrong?

[Melisa1]

I have a pecan pie recipe that I have made several times and the flavor is great, but the inside of the pie is runny - it never sets. What could I be doing wrong?

 

[mckryan]

I was having the same problem, especially following the recipe on the back of the Karo bottle. Now I'm using this recipe, and it rocks! I think cooking the sugar mixture makes all the difference.

 

[bookgirl]

Don't use any reduced calorie substitutes you have to use that actual ingrediants. Also you may need to check your oven and make sure that the tempeture you set is that actual tempeture that it heats too. If your oven is not hot enough to caramalize the sugar it'll be runny. A pecan pie will often look overdone due to the oil in the pecans and the sugar/corn syrup in the filling. It's a fine line between done and burnt. If you take it out before it gets fully browned it will be runny.

 

[hrh_disney_queen]

I have nothing to add other than I pecan pie.

 

[Melisa1]

Thanks so much!!! I will try the new recipe and the cooking tips!

 

[EMom]

I always used the Karo recipe. (the clear Karo) I do use a teesy bit of extra sugar and my sister swears and extra egg makes it set better, but I am not a fan. I've never had an issue with runny pies. It really may have something to do with letting it bake long enough, as the above poster mentioned. Too short and it will not set.

 

[mhsjax]

I have a pecan pie recipe that I have made several times and the flavor is great, but the inside of the pie is runny - it never sets. What could I be doing wrong?

Send it my way, I love it any way I can get it. Even with a spoon. lol
Anyway, I have no ideas to help you, have only made one one and it turned out ok. Maybe your oven temp is off. Any way, keep trying I am sure you will get it.

 

[mrsdash]

Here is my Mother's recipe from long ago. I make this every year and it never fails and I have gotten many raves about it.


1cup white corn syrup
1cup dark brn. sugar
1/3 tsp. salt
1/3cup melted butter
1tsp. vanilla
3 whole eggs
1 heaping cup pecans

Mix syrup,sugar,salt,butter and vanilla. Add slightly beaten eggs. Pur into 9" Unbaked pie shell. Sprinkle pecans over top. Bake at 350% for about 45 minutes.


Yun-o hope this helps!

 

[Amy&Dan]

I also have this problem if I don't use my mom's recipe! I misplaced it and then after she died, found it inside a notebook in her kitchen. This one never runs for me, I think its the flour. This was my grandmother's recipe as well. Being from Texas, we love our pecan pie and we don't like it runny! Here it is:

1 cup sugar
1/4 cup flour
1 cup Karo Dark syrup
1, 5 0z. can evap. milk (roughly 1/4 cup of evap milk)
3 eggs beaten lightly
1 cup pecans

Mix the flour and sugar together, then add the syrup, evap. milk and beaten eggs. Mix well, with a wooden spoon. Add the pecans, pour into a pie shell and bake at 350 for 45-60 minutes. If it begins to look too brown on the top, place some foil loosely on the top but keep it baking. Undercooking is often the culprit of runny pie!

I also make sure I make it either the night before or at least 6 hours before I serve it.