The best way to bake pecan pie is at 350°F for about 35 minutes. If you are using a dish pie crust, bake the crust at 450°F for 15 mins, then reduce the temp to 350°F for the remaining time. If you are using a lattice top crust, cook your pie at 450°F for 15 mins, then reduce the temp to 350°F for the remainder of the baking time.
Pecan pie is a traditional American dessert that has been around for many years. Pecan pie is made using pecans as the main ingredient, and it usually involves a crust filled with a custard-based filling. The pecan pie recipe below will help you make this dish at home!
Pecan Pie Recipe
Ingredients:
1 cup light corn syrup
3/4 cup water
1/2 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
2 eggs, lightly beaten
Two cups of chopped pecans (about 1 pound).
The temperature of the pie crust when it is in the oven is just as important as the temperature of the filling. For this reason, it’s important to keep an eye on your pie crust and make sure it doesn’t get too brown. If you have a convection oven, you can set the dial on “convection bake” and let your pie cook for about 30 minutes at 425 degrees F.
If you don’t have a convection oven, you’ll need to watch for golden brown edges bubbling and mopping up any droplets of moisture from underneath.
Can you overcook pecan pie?
It’s possible to overcook pecan pie, but it’s not very likely. Pecan pie is a custard pie, and the custard should be set before any other part of the recipe is completed. If you don’t set the custard properly, then it can end up with a grainy texture or turn rubbery.
If you’re worried about your pie ending up too soggy, then there are several things you can do. You can use a higher sugar ratio to flour in your crust and ensure that it has been chilled for longer than usual (usually at least one hour). You could also try adding more eggs to your mixture so it sets up quicker and doesn’t get so watery when cooked.
Can I Re-bake an undercooked pecan pie?
Yes, you can.
Undercook a pecan pie, and it will not be very good. You can try to bake the pie again, but it will probably still taste like burnt dough. That doesn’t mean that you should throw out your whole batch.
If you’ve got an undercooked pie and it looks like the filling is still warm, but the crust is cool, put it in the fridge for a few hours before baking it again. The temperature of pecan pie filling has to be between 180F and 200F for it to set properly; if your filling is colder than this, you’ll need to cook it for longer before adding the other ingredients.
If you’re nervous about trying to bake a pecan pie with the filling cooked all the way through, there are ways to do it without sacrificing the integrity of your pie.
The first thing to keep in mind is that you’ll need to take extra care when working with an undercooked filling because if you don’t, it could spoil before you’ve even taken it out of the oven. That’s why we recommend only using store-bought pastry crusts that have already been baked. If you’re making homemade pastry from scratch, try not to overwork it so much that it gets tough or hardens before putting it in the oven.
Another option: Cook your filling at a lower temperature until it reaches an internal temperature of 160°F (71°C). This will ensure that the center cooks through without burning and leaves plenty of time for your pie to cool before slicing.
Pecan pie is a classic dessert that would be hard to screw up. But if you do, the results will be something like a pecan flan instead of the buttery oatmeal cookie crust that makes up the filling in this pie.
The key to getting your pie right is to let it cool completely before slicing. This should take about an hour after baking, but if you’re pressed for time, you can speed things up by letting the pie cool on a wire rack for about 1 hour and 15 minutes after baking. That way, when you slice into it, it’ll still be warm and gooey but not too hot to handle easily.
Once your pie has cooled completely, you’ll want to refrigerate it overnight or at least for several hours before serving (this will help prevent any condensation from building up on top). The next day, slice the pie and serve with whipped cream or custard sauce.
