How to Make a Pecan Pie that isn’t Runny or Burnt
Pecan pie is synonymous with Thanksgiving. No need to wait until Thanksgiving to whip up this pie chock full of pecans and baked in a sweet dough crust! The custard portion of this pie sets perfectly. I will show you how to avoid common issues with pecan pies, such as burnt crusts or a runny center.
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This pie is so simple to make with only a whisk and a bowl needed. So grab your kids and have them help out. You will soon have a Southern baking classic the whole family can enjoy!
This pie works nicely with my sweet dough recipe. This is a tender crust and lends itself to pretty decorations to make your pie extra special.
Tips for Making the Perfect Pecan Pie: Avoid a burnt pie crust and a runny pecan pie
- Bring your eggs to room temperature before starting this recipe. Room temperature eggs will incorporate with the other ingredients better than cold eggs. This is especially important when creating a custard because if the eggs are not well mixed the custard may be runny.
- Keep your pie crust in the refrigerator or freezer while making the pie. This will help prevent a burnt crust and minimize shrinking.
- I am often asked the question whether one should use whole pecans or pecan pieces in this pie. I prefer pecan pieces as it is easier to dig your fork into and get an explosion of pecans in your mouth! If you prefer a pretty pie where whole pecans are spiraling out from the center of the crust, go for it!
Tips for preparing and baking your pie to avoid burnt crusts and a runny pecan pie:
- Mixing: Just put the corn syrup, sugar, melted butter and room temperature eggs in a bowl and whisk it vigorously. The mixture must be homogenous to prevent a runny center.
- The pecans should be added to the bowl after the mixture is homogenous. Alternatively if using whole pecans instead of pecan pieces, arrange the nuts decoratively after pouring the other ingredients into your pie shell.
- Baking: Here is where things can go wrong and you may end up with a disappointing pie. Follow these steps to ensure you have a ‘table-worthy’ pie sans the burnt crust, overbaked pecans or a runny center (note: I recommend you watch The Perfect Pecan Pie video for a visual on these steps):
- Brush the pie crust with a lightly whipped egg or egg whites before baking. This will help prevent the crust from burning and add a bit of sheen to the baked pie.
- After 20 minutes of baking apply a pie crust shield to the crust or wrap the crust loosely in foil.
- Return pie to oven for an additional 20 minutes, place a square of foil with steam holes cut over the top of the pie.
- Return the pie to oven for 15 more minutes. Check internal temperature of pie by placing an instant read thermometer into the middle of the pie. If the internal temperature is 180° the pie is done. If lower than 180° return the pie to the oven and check temperature every 5 minutes.
No need to wait until Thanksgiving to whip up this pie chock full of pecans and baked in a sweet dough crust!
- 1 Pie Pan 9"
- Pie Drip Catcher or a cookie sheet
- Pie Crust Shield or foil
- 1 9" Pre-Rolled Pie Shell, cold (Visit recipe here)
- 10 Ounces Dark Corn Syrup (1 Cup)
- 4 Large Eggs Room temperature
- 7 Ounces Granulated Sugar (1 Cup)
- 1 Ounce Unsalted Butter, Melted (2 Tablespoons)
- 1 tsp Vanilla Bean Paste (or Vanilla Extract)
- 6 Ounces Roasted Pecans (¾ Cup)
- Preheat oven to 350°
- Combine corn syrup, eggs, granulated sugar, melted butter and vanilla paste in a bowl. Whisk vigorously until all ingredients are well combined.
- Remove pie shell from refrigerator and brush crust generously with a lightly beaten egg or egg whites. This will help prevent the crust from burning.
- Pour filling into pie shell and evenly distribute pecans.
- Place pie on a pie drip catcher or cookie sheet.
- Place pie in preheated oven for 20 minutes. To prevent pie crust from burning apply a pie crust cover or loosely wrap crust in foil.
- Return pie to oven for an additional 20 minutes. To prevent pecans from burning place a square of foil with steam holes cut.
- Return pie to oven for an additional 15 minutes. Check internal temperature of pie by placing an instant read thermometer into the middle of the pie. If the internal temperature is 180° the pie is done. If lower than 180° return pie to oven and check temperature every 5 minutes.
- Place pie on a cooling rack and let cool completely before serving.
Tried this recipe?Let us know how it was!