The Best Pecan Pie Recipe | Gimme Some Oven (2024)

FAQs

What is the best oven setting for baking pie? ›

Pizza mode

This is a good setting when browning on the base is required for foods like pizzas, meat pies, fruit pies, focaccia and bread. It uses high heat and a combination of 'base heat' and fan or fan-forced where heat comes from the elements surrounding the fan as well as the bottom element.

If the filling is flowing in a wavy movement from the center to the edge, your pie isn't set quite yet. 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.

We recommend storing Pumpkin and Pecan pies at room temperature for same-day use. For overnight storage, refrigerate pies in the box they came in. Reheat in 300 degree oven for 15 minutes. Let rest for 30 minutes before serving.

Unlike traditional ovens, a convection oven has a fan and exhaust system that circulates hot air around the food. This means faster baking times, more even heat distribution, and no more worrying about hot spots that can ruin your pie!

Glass Pie Pan Experiment Results

For texture, it was most comparable to the crust baked in the ceramic pan. Glass takes a long time to conduct heat compared to metal, so you may not achieve as much browning on the bottom and sides of your crust. This is exactly what we found with this crust – minimal browning occurred.

The flavor of your pie will definitely be different. But maple and pecan is a popular combination, and most the maple syrup you buy in store is just corn syrup with flavoring anyways. You may want to cut the maple syrup with some corn syrup or honey so maple flavor isn't too overpowering.

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.

Bake the pie too long and the filling will become rock hard after cooling. Don't bake the pie long enough and the filling will ooze all over the place and the pie will fall apart. There are three okay ways to kind-of tell when your pecan pie is done but only ONE foolproof way to tell when your pecan pie is done.

Why is my pecan pie fluffy? ›

Pecan pie is meant to be a soft set pie. The filling is very gooey and rich and because it's under a heavy candied pecan crust it won't get very high. However, the filling should not be runny. If your filling is runny chances are you didn't cook it long enough or give it a long enough time to set.

Cook pecan pie too much and it'll crack and be dry. Underbake it and it will be watery and runny. You want to cook pecan pie to an internal temperature of 200°F. Use a digital thermometer to make this easy.

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.

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).

Convection bake is best used for recipes that could benefit from the even heat distribution of hot air circulated throughout the oven via the fan and exhaust system. This heating method makes convection baking particularly useful for baking multiple batches of cookies or dishes on multiple racks.

Typically, the bottom heating element is the primary heat source, which means it gets your cookware, and the bottom of food, piping hot. Use the bottom third of the oven when you're roasting large cuts of meat, creating a crust on bread, or setting a pie crust.

Preheat the oven to 400 °F (204 °C), or whatever temperature is indicated on the box. Place your pie on a foil-lined baking sheet, which will catch any filling that bubbles over. Place the pie in the oven, following any instructions the box gives you.

If your recipe doesn't have instructions and you're wondering how long to pre bake the pie, here's what I do: I pre bake the prepped pie crust at 350°F. If the crust is homemade from scratch, I pre bake for 35 minutes. If the crust is store-bought, I pre bake for 30 minutes.