No-Bake Vegan Maple Pecan Pie Recipe - Running on Real Food (2024)

FAQs

What makes a pecan pie not set up? ›

If runny pecan pie fillings are a chronic problem, check your oven temperature. It may be running too cool and not be sufficiently hot for the custard magic to take place.

How do you keep a pecan pie from being runny? If your pecan pie is runny, it's likely because you haven't baked it long enough. It should bake for 60 to 70 minutes at 350F and then left to cool and set.

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.

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.

Non-stick spray, butter, or shortening in the pie dish, on the other hand, will prevent sticking — but since most pie and tart crusts are pretty heavy on the butter already, you shouldn't need a lot of, if any, grease to get the job done. Using too much, or the wrong kind, can change the texture of your pie dough.

According to the USDA, homemade egg-rich pies, including pecan pie, must be refrigerated after cooking and cooling to prevent the growth of bacteria. They recommend chilling pies promptly, and as a general rule, not leaving food at room temperature for more than two hours.

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.

Partially pre-cook the filling to evaporate its excess juice. Experiment with different thickeners beyond flour — we love Instant ClearJel. Vent the pie's top crust so steam from the juice can escape. For even better evaporation, try a lattice crust or crumb crust.

To check your pie for doneness, gently and carefully hold it by one edge, and then give it a little shake back and forth. If the filling is flowing in a wavy movement from the center to the edge, your pie isn't set quite yet.

Brush the Bottom with Corn Syrup or Egg White

During that time, the egg cooks into a glossy layer that will later prevent the filling from seeping into the crust and making it soggy.

What is the primary thickening agent in pecan pie? ›

Corn Syrup: Dark corn syrup adds texture, volume, and deep flavor. For a lighter flavor, use light corn syrup. Butter: Butter gives this pie richness and a delicious depth of flavor. Cornstarch and water: Two teaspoons of cornstarch and a tablespoon of cold water work together to help thicken the filling.

Don't over-mix your pie dough. Overmixing activates the gluten in the dough, making it more likely to retract in the oven.

Original award winning Classic Beef filling mixed with delicious bacon and a whole egg cracked on top. Finished with tasty grated cheese. The only product on the commercial pie marked with a whole cracked egg and the original Breakfast Pie offer.

Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Sugar, Corn Syrup, Water, Palm Oil, Pecans, Eggs, Contains 2% or Less of Each of the Following: Margarine [Palm Oil, Water, Salt, Mono- and Diglycerides, Artificial Flavor, Annatto, Calcium ...

When the nuts are ground to their finest state, the result is flour. Less processing time results in pecan meal which has a coarser texture.

Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.

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.

The easiest ways and hopefully ONLY ways you'll ever need to know are: Put your pie back in the high temp oven on the lowest rack until the filling is bubbly and the crust is brown. If needed, use a pie shield or aluminum foil to keep the crust from burning. Let your pie cool overnight.

Once you hit the sweet spot where it looks done, take your slightly jiggly pecan pie out of the oven and place it on a wire cooling rack. The filling continues to cook and will fully set as the pie cools, so giving a pie plenty of time at room temperature before serving is important.

Pecan pie is notorious for being difficult to bake. 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.