I know this is about cakes but I need help with pecan pie. I have used the came receipt for 20 years. I cook it as directed 400 for 15 min 375 for 40 min. Now the problem. sometimes the tops so hard you can't eat & the middle may be runny or the top is ok & middle is runny. What can be done flour -Cornstarch?? I also use pie ring to help the crust not burn & foil over the top to help with hardness?? Any help??
Have you been having the same problem for 20 years, or is this a new problem? Have any of your ingredients or their sources changed?
I agree with Kelleym. Undercooked. I use baking time as a guideline. I remove only when I see the actual pie filling moving in a wave motion - I guess the filling is kinda "boiling" in the oven!
I crimp a strip of foil around the edges of the crust before baking. I then bake as directed until the last 15 minutes of the given baking time, then remove the foil to allow browning of the crust.
Many of my friends who try my pecan pie recipe tell me the pies were runny. I never experience that.
Have you been having the same problem for 20 years, or is this a new problem? Have any of your ingredients or their sources changed?
I USE THE SAME INGREDIENTS I USE FRESH EGGS I HAVE ADDED A 4 EGG TO SEE IT THAT WORKS I USE KARO SYRUP I HAVE EVNN TRYED ADDING LESS. I USE DIXIE CRYSTAL SUGAR & REAL BUTTER I MAY COOK 4 PIES 1 AT THE TIME OR EVEN 2 SOMETIMES SOME OF THEM WILL HAVE A RUNNY TO SURPY MIDDLE THE REST IS GOOD. I HAVE USED THE DIRECTIONS ON KARO AND ALSO OTHER BUT TO NO AVAIL.
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