Anyone know what makes a pecan pie come out not congealed? It seems like half the time we try to make one, something doesn't come out right and it's a soupy mess (delicious over ice cream though).

Please post your recipe including prep details & baking temperature and time. Without this info, it would be pure speculation.

Jaime the Migrant Worker '63. Re: Authentic Texas Cuisine. Ya think there was kosher salt on the Chisolm Trail?

I don't really have a specific recipe that I've always followed. I've used the one on the karo bottle, one off of Food Network's website, etc. All of them are highly rated, so others have successfully made them. I just wondered if there is a common error that leads to this.

[This message has been edited by Sooner Born (edited 11/12/2012 12:20p).]

really hard to tell without seeing what recipes you're using. Sounds like an egg problem to me.

Recipe we used last time we made one...

http://www.foodnetwork.com/recipes/paula-deen/bourbon-pecan-pie-aka-douglas-dark-rum-pecan-pie-recipe/index.html

one we used a few years ago...

http://karosyrup.com/recipe_details.asp?id=485

Neither was successful.

DP

[This message has been edited by Sooner Born (edited 11/12/2012 12:52p).]

Have you checked your oven temperature? You may not be cooking it at the correct temp to set the filling. That bourbon pecan pie recipe doesn't bake for long enough. Most pecan pie recipes call for baking the pie for at least 45 minutes to an hour.

Agreed. Check some other pecan pie recipes for time. My favorite takes 55 minutes, but I jiggle it before removing from the oven and if is still looks undone, I leave it in and check it every 3 minutes. Often takes over an hour. Also, must be cool before cutting. Too warm and it will just spread. Usually tastes better the next day, anyway.

I agree w/ suspecting oven temperature, especially when the basic Karo recipe fails. It's a simple formula that should not fail if the temperature and time process is adequate.

I use a Taylor liquid in glass oven thermometer to calibrate the oven periodically and to finish brisket in foil at about 200 deg. If you are not used to calibrating an oven, it will fluctuate in temperature as the oven turns on and off (electric or gas). Also, most ovens overshoot the set temperature 50 degrees or more during initial come-up (aka pre heat). So, when calibrating, don't pay attention to the thermometer until about 10 minutes after the oven pre-heats.

It's funny because I'm meticulous about tracking temps...when it comes to using my smokers. I hadn't even thought about calibrating my oven. I'm not much for baking but will do this before I bake the next pie.

Here's a simple and cheap way to tell. Go buy some canned biscuits from your local grocery store. Preheat your oven for 30 minutes to the appropriate temperature, and set a timer to the middle of the time range given on the can. When the timer goes off, check the biscuits. If they're still raw, your oven is running cool. If they're overdone, your oven is running hot. If some are raw and some are done, you've got a hot or cool spot in your oven. The byproduct is that if your oven is close to be calibrated correctly, you have biscuits.

The reason this works is that the recipe for those biscuits has been tested thousands of times, and they've been carefully calibrated to work every single time. FWIW, this tip came out of the Bouchon Bakery cookbook.

Also, how dirty is your oven? A clean oven cooks more evenly than a dirty one.

Pioneer Woman recipe. EOT

That won't do a lick of good if his oven is off.

Was about to say the same thing, HTown.

Tried to make one last night. 1) My oven sucks. When set on 350*, it registered anywhere from 275 to 325. 2) I know it's not soup this time but it might be the opposite. Is it possible to overcook a pecan pie? It's not burned by any means but I'm worried I basically made caramel on the inside.

Yes, you can overcook it.

Well, ****. Going to try to make one more tonight.

The only way to really tell is to cut it and see what it's like inside. If it looks good, leave it along and serve it tomorrow.

Dough is resting in the fridge. Got the ingridients ready to hit first thing in the morning.

"Today, we showed the resolve of the United States. Today we made a statement to the world... That you can hit us, you can knock us down, but we're gonna get up. And when we do, we will find you and kick your ass!"
- Robert E Clark II, Cpt USN, Commandant of Midshipmen May 1, 2011

If you turn it to caramel, I will take that one. I only eat it overbaked. Otherwise I scrape out that jelly stuff and eat the crust and nuts only.

I'm thinking we all need to come over for a taste test!

Sounds like a good idea. I am definelty.

Ok.. it worked.

1 c Dark Karo
1 c Sugar
1/s c Flour
1 c Pecans
1 T vanilla
3 Eggs, beaten.

Beat eaggs first. Add other ingredients. Mis well. Bake a 375 untile center jiggles litghly when shaken. Cool on rack for 5-6 hours.

"Today, we showed the resolve of the United States. Today we made a statement to the world... That you can hit us, you can knock us down, but we're gonna get up. And when we do, we will find you and kick your ass!"
- Robert E Clark II, Cpt USN, Commandant of Midshipmen May 1, 2011

Forgot to report back...made a second one and it came out perfectly. Loosely followed a Martha Stewart recipe...

1 cup sugar
4 tablespoons unsalted butter, melted
4 large whole eggs
3/4 cup light corn syrup
3/4 cup pure maple syrup
2 tablespoons dark rum
1 teaspoon pure vanilla extract
1 1/2 cups (5 1/4 ounces) pecan halves

Sooner is lying anyway he can't cook or smoke for ****