Pecan Pie Bars Recipe on Food52 (2024)

FAQs

What is pecan pie filling made of? ›

Pecan pie is a delightful concoction of pecan nuts mixed with a rich, caramelly filling made from eggs, butter, corn syrup, and sugar. The earliest pecan pie can be traced all the way back to the late 1800s, but it really peaked in the early 20th century when Karo™ syrup printed a pecan pie recipe on its bottles.

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.

You want to cook pecan pie to an internal temperature of 200°F. Use a digital thermometer to make this easy.

Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.

Vintage Funeral Pie Recipe is an old-fashioned dessert that is made from raisins, spices, and walnuts. It was traditionally made by the Amish, but this sugary pie fits right into a Southern cook's recipe box.

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.

Salmonella outbreaks have been linked to sesame seeds, raw almonds, peanut butter, pistachios, and pecans among others. Other bacterial foodborne pathogens associated with nuts are Bacillus cereus, Clostridium botulinum, Clostridium perfringens, Cronobacter, Escherichia coli O157:H7, L.

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.

You will know your pecan pie is done when you can shake it gently and it is not overly jiggly. If it jiggles a lot when shaking, continue cooking until the center is more set, 5-10 more minutes. Allow pie to cool completely for several hours before cutting and serving. Or refrigerate for 1-3 days, until ready to serve.

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.

Why is my pecan pie not cooked in the middle? ›

As such, you have to cook the pecan pie long enough for this liquid to develop a custard-like consistency. If your pecan pie is runny, simply bake it a bit longer, even up to 20 minutes.

A hard pecan pie means it was cooked too long. Again, bake the pie just until the filling is set and registers 200 degrees on an instant read thermometer. You can also try covering the top of the pie with a piece of aluminum foil for the last 10-15 minutes of the baking time and/or baking the pie on a lower rack.

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. You can prevent the outer crust from further darkening (or even burning) by covering it with aluminum foil or -- more attractively -- with what's known as a pie ring or shield.

Pecan pie can become hard if it is left in the oven for too long or at a higher temperature than necessary. This could happen due to an inaccurate cooking time, temperature or failing to cover with aluminum foil for part of the baking time.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

Molasses can be used in place of dark corn syrup in an equal amount when making baked goods, glazes, and sauces. Alternatively, you can combine 1 part molasses with 3 parts light corn syrup to match the color, flavor, and consistency of dark corn syrup more closely.

The pie crust helps serve as a contrast to the pie's ultra-sweet filling. The pecans do the same while providing a nice soft crunch. The consensus when it comes to the taste of the crust and the pecans is that they are buttery. This complements the sweet filling and completes the gooey, delicious dessert.

Since pecans are rich in protein and healthy, unsaturated fat, this can result in reducing your appetite and leave you feeling fuller, longer. Meaning you won't need another snack before dinner, or maybe you won't eat as much of the appetizer. "Nuts are a good way to make it more filling; they round out the meal.