Easy Pecan Pie {No Fail Recipe} (2024)

FAQs

Is light or dark Karo syrup better for pecan pie? ›

Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.

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.

For a nutty or earthy flavor, consider substituting maple syrup or brown rice syrup instead of corn syrup. If you want something sweeter, try out the agave nectar or cane syrup.

If you look in the oven and see that your pecan pie crust has turned a perfect golden brown, you'll instinctively want to take it out -- even if the filling is too jiggly or even soupy. Here's the thing to remember: If you're filling hasn't set, it means the bottom of the pie crust isn't fully cooked, either.

One way to prevent a soggy crust is to essentially seal the surface, creating a barrier between the crust and the filling. Brush the surface of the unbaked crust with a beaten egg or egg white mixed with water before adding the filling.

A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The Karo Classic Pecan Pie recipe calls for baking the pie for 60 to 70 minutes at 350 degrees. In some ovens, however, the pie can take 75 minutes or more.

A hard pecan pie means it was cooked too long. Again, bake the pie just until the filling is set and registers 200 degrees on an instant read thermometer. You can also try covering the top of the pie with a piece of aluminum foil for the last 10-15 minutes of the baking time and/or baking the pie on a lower rack.

Not only is it chock-full of approachable, family-friendly recipes, the book is also packed with priceless nuggets of kitchen wisdom from Queen Gaines herself. One such gem is her surprising twist on classic pecan pie. The recipe itself is pretty basic, spare one unexpected ingredient: ancho chile powder.

Water evaporates more quickly up here, and when you mix together super sugary, buttery, liquid-y ingredients and blast them in a hot oven, the vaporizing water leaves behind a cauldron of boiled-down, molten sugar that can bubble, then violently blow its way out of its crust.

Should Karo pecan pie be refrigerated? ›

According to the USDA, any pie that is egg-rich (such as pecan, pumpkin, lemon meringue, and any custard pie) must be kept in the fridge after baking and cooling. The exception here is some store-bought pies, which may contain preservatives that will allow the pies to be left unrefrigerated.

If your pecan pie turns out runny after baking, put it back in the oven and bake for another 10-15 minutes. Cover the top with aluminum foil if it's already browned to prevent over-browning. You can also refrigerate it which will help set the filling.

Pecan pies can stay on the counter for up to two hours before they need to be refrigerated, according to the FDA. After two hours at room temperature, your food is at risk for harmful bacteria growth. The FDA recommends you store foods at or below 40 degrees F (4 degrees C).

Wait for the moment when the center of your pecan pie gives you just a little jiggle, like the stable but slightly wiggly movement of Jell-O when you give it a gentle shake. You're looking for the filling's outside edges to be stable and set.

Typically, light corn syrup is used when a delicately sweet flavor is desired, such as in fruit sauces and jams. Karo light corn syrup is made with real vanilla. Dark corn syrup is made with refiners' syrup, a type of molasses. With its more robust flavor and color, it is ideal for many baked goods.

A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The Karo Classic Pecan Pie recipe calls for baking the pie for 60 to 70 minutes at 350 degrees. In some ovens, however, the pie can take 75 minutes or more.

If you use dark corn syrup instead of light corn syrup, the taste will be deeper and richer, and the color will be very clear like caramel. It's important to remember that you can usually use either light or dark corn syrup, but the baked goods may not taste or look exactly the way you wanted them to.

You can use them interchangeably in any recipe that calls for brown sugar, per your preference. I always bake with dark brown sugar as I like the additional punch of flavor.