Why does pecan pie stick to pan

Calling all Pie Crust Experts? Do you have a best peacn pie recipe? Pecan Pie Muffins. Li'l sis is due in an hour. I will quiz her about the filling cooking over. Off hand, I don't remember that happening, but it could have and I didn't notice. I don't have her recipe to compare to Lindac's. If the pie is actually sticking to the pan, I suspect Linda is correct. It doesn't ake much, that Karo Syrup is better than Gorilla Glue when it gets where you don't want it.

I use a recipe that is almost the same as the Karo and haven't had that problem. Maybe she needs a deep pie dish? Sis is here now. I asked her about her pie.

She uses the same recipe as Lindac, the one on the back of the Karo bottle. She does not believe that it boils over. She uses a standard pie glass plate. I've been making pecan pies for years and had this happen for the first time.

I made my crust as usual, put in my filling and about 30 mins in I smelt burning sugar. The top was beautiful, no evidence of over flowing. However, the filling was pouring out from the space between the crust and the pie dish. The edges of the crust were golden brown and the bottom was squish. I used a stone dish. The only thing I did differently was I put the pie crust in the pan in the fridge while I waited for the filling to come to room temperature. After 15 years of making pecan pies I'm scared this will happen again.

I've always used a 9-inch pie pan for my pecan piesbecause I didn't own an 8" one. I've never had a bubble over as described above. Every time I make it, I think about scaling it up to fill the 9 inch pan a little better. Except I only make pecan pie for the holidays and what with all the other baking going on, I just want to get. This is my mom's recipe.

I really like it because it's a less sweet version of pecan pie. I've tasted some pecan pies that were basically inedible because they were just too sweet. I believe I always used a deep dish pie shell since it seems to have a bigger than average amount of filling. Pecan pie is pretty rich - the chocolate chips seem to tone it down a bit. Never had the filling bubble up over and under the crust. Oh, one thing that I didn't mention is that I don't like the taste of roasted pecans so I loosely cover the top of the pie with aluminum foil while it's baking.

I haven't posted here in a few years, but when I saw a thread on pecan pie, I had to jump in. My recipe includes a tbsp flour which I think makes the filling stand up a bit with no leakage. I agree with the comments to make sure you don't overfill the pie. Pecan Pie. I had the same problem with my crust sticking to the pie dish. Perfect for my kids and hubby to have a taste of the pie without having to cut it. Pecan pie isn't my personal favorite, but my niece-in-law asked one year if it would be OK if she added a request to the holidays pies.

Being the family pie maker and very fond of this young woman I said of course I asked if her mother had used a favorite recipe and she didn't think so, I use Dear Abby's and that seems to please. I make my own crust, what's one more single crust when I'm doing the pastry for about 5 more anyway ; I do increase and chop the pecans mixing some in to the filling for neater serving. Prepare pie crust. In large bowl combine corn syrup, sugar, eggs, butter, salt, and vanilla; mix well.

Pour filling into prepared pie crust; sprinkle with pecan halves. Bake at degrees for 45 to 50 minutes or until center is set. Toothpick inserted will come out clean when pie is "done". Imagine my surprise to see a post with my name from 6 years ago! However, the problem still exists. AC, you may have nailed it. Simply allow it to cool completely, then wrap tightly in plastic wrap and aluminum foil. Then chill the pecan pie thoroughly in the refrigerator.

Do not take your pecan pie out of the oven and place it directly in the freezer. Wrap it well in plastic wrap, then foil. Repeat until all of the slices are tightly wrapped. Important: Do not place a cold Pyrex or a glass pan directly into a hot oven, it can shatter. Here are easy to follow instructions for re-heating a frozen or thawed pecan pie in the oven. Some people suggest thawing the pie before you place it in the oven because it helps the pastry flour cook better.

Cut or break off burnt edges and garnish the pecan pie with a ring or topping of whipped cream instead. You can use either. Light gives a more delicate vanilla flavor. And dark has a more robust flavor. What is hard sauce? Yes, there are a lot of vegan pecan pie and keto pecan pie recipes online. Bake at a moderate temperature degrees F for about 5 minutes, or until the crust is lightly browned, removing the pie weights halfway through.

Southern pecan pie is usually much sweeter than regular pecan pie. Southern pecan pie uses high fructose corn syrup, typically made by the Karo company. Another difference between pecan pie and southern pecan pie is the pronunciation of pecan.

Northerners often pronounce it differently than southerners. Sauces Butter. Thanksgiving Holidays Main Dish. Updated 2 days ago 23 comments. November, edition Updated 4 hours ago comments. Quick Links. Get fresh food news delivered to your inbox Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. The pie will continue to cook and the crust stays a perfect golden brown. If it comes out clean, it's ready! Let the pie cool completely, and you are ready to serve!

I hope you enjoy your holiday season. Add a little bit of Southern tradition to your family by adding a Southern Pecan Pie to your dessert table.

Your guests will be glad you did! Ready to make the recipe? Search recipes, ingredients, articles, products Page Name.

Eventually, it looked like this. With the mixer, beat the pie filling until well-mixed, like this. Pour the filling into the crust.