Chocolate Pecan Pie Bars Recipe (2024)

FAQs

Why is my pecan pie so hard? ›

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.

Pecan pies can stay on the counter for up to two hours before they need to be refrigerated, according to the FDA. After two hours at room temperature, your food is at risk for harmful bacteria growth. The FDA recommends you store foods at or below 40 degrees F (4 degrees C).

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.

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.

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. 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.

The edges should be set but the center should wobble a bit, kind of like gelatin. Cook pecan pie too much and it'll crack and be dry. Underbake it and it will be watery and runny. You want to cook pecan pie to an internal temperature of 200°F.

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.

Take care, however, because you also don't want to overcook the filling which will make it very dense, and can even make it start to weep and separate. What causes a chocolate pie not to set up? A chocolate pie can not set up if it doesn't have enough cornstarch, egg yolks, or the filling wasn't cooked to 160 degrees.

Can pecan pie sit out overnight? Nope! It has eggs which means pecan pie needs to be refrigerated. It can sit out for about two hours though, so if you like it at room temperature, pull it out of the fridge half an hour or so before you serve it.

You can leave a pecan pie out of the fridge for up to four hours—just be sure to refrigerate it after that. If you've just baked your pie, be sure to let it cool completely before refrigerating—this is also an important step for food safety, as you don't want to put a piping hot pie in the fridge.

Is pecan pie still good after 5 days? ›

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.

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.

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.

For every one cup of corn syrup that the recipe calls for, use one cup of maple syrup instead. The great thing about maple syrup is it has some nutritional benefits. Maple syrup contains antioxidants, vitamins, and minerals, such as Vitamin B6, calcium, niacin, potassium, and riboflavin.

Shake the pie pan

Take out the pie out of the oven and give the pan or tart tray a little shake. Shake the pie gently and, it should give a little jiggle in the center. The center should jiggle a little, but it should have some stability. If the pie filling shows horizontal movement on shaking, then it is not done yet.

jiggle in the center when it's ready to take out of the. oven. If it's still liquid-like in the middle, it's too soon.

You will know your pecan pie is done cooking when you can gently shake the pie dish and see that the center of the pie is not overly jiggly and the outer edges are set. If the pie jiggles a lot when you gently shake the pan, continue cooking it until the center is a little more set.