Luby's Pecan Pie - CopyKat Recipes (2024)

FAQs

Why is my Karo pecan pie runny? ›

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.

The USDA says that pecan pies will stay fresh for about three to four days in the refrigerator. Some store-bought pies may have preservatives that extend how long they last, so you can ask your local bakery for their recommendation. But three to four days in the fridge is a good general rule to follow.

A hard pecan pie means it was cooked too long.

If you pre-bake the pie crust, poke holes in it, bake, then add the filling. However, if you are baking a pie with filling (pecan, pumpkin or blue- or blackberry), do not poke the shell with a fork. Doing so will let sticky liquid seep through and will cause the crust to stick.

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. Do not wait too long after you notice the filling isn't set. If you do, the bottom of the crust could begin to get soggy.

Once you've noticed the problem, the only solution is to protect the crust and pop the pie back in the oven. 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.

Information. Homemade egg-rich pies such as pecan, pumpkin, lemon meringue and custard must be kept refrigerated after cooking and cooling. Cream and chiffon pies must be stored in the refrigerator. These pies can be kept three to four days.

You can only keep it at room temperature for two hours. Since pecan pies contain eggs, they have more chances to get bad and make you sick. So, if you have kept your pies in the fridge, put them back within two hours. On the other hand, store-bought pies contain preservatives that keep them from spoiling.

Once your pie gets spoiled, it will have an unpleasant odor and undesirable taste. In most cases, you can even detect a spoilt pie from its appearance. You can notice mold on its surface, and it will a bit soggier than before. If you notice these things, it's time to throw it.

Yes, you can overcook a pecan pie.

A pecan pie is likely overcooked or has been in the oven too long if the top turns black or the filling starts to crack. Overbaking your pie can make it sticky or crunchy, causing the filling to become tough, hard, and difficult to eat.

Should you poke holes in pie crust for pecan pie? ›

And on that note…by pricking the crust all over with a fork, not only do you prevent it from puffing up into unsightly deformities, you also allow tiny holes for some of the filling to seep underneath which — hear me out! — transforms the crust into this buttery toffee-like deliciousness. Third, the toasted pecans.

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. "We usually let our pecan pies sit out for about an hour," says Chef Kolle, "until the filling's cool enough to touch."

Brush the surface of the unbaked crust with a beaten egg or egg white mixed with water before adding the filling. As the pie bakes, the proteins in the egg will form a moisture barrier over the crust and provide a layer of protection.

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.

This is why you want the middle to be jiggly when you take your pecan pie out of the oven: The filling's sugars are still a little liquified and will set as they cool. Lightly pressing on the center of the pie is a nearly foolproof way of testing if the filling is sufficiently baked.

If you don't bake your pie at a high enough temp your thickener doesn't get to the necessary temperature for a long enough time to thicken your filling. Also, that high temp is needed to get your pie crust light & flaky. If needed, use a pie shield to help protect your crust from burning.

Can you re-bake undercooked pecan pie? Yes, you can re-bake an undercooked pecan pie to ensure that it is cooked through properly.