Chocolate Covered Pecan Pie Bites | Bite Sized Pecan Pie Recipe (2024)

FAQs

How do you keep pecan pie from getting soggy? ›

Brush Your Pie in Egg Wash

Once you've pre-baked your pie, brush the bottom and sides of the crust with egg wash, then reheat at 400° for 4 minutes to set the glaze. This creates a seal between the crust and the filling so that your crust stays crispy and golden once the filling is added.

If the filling is flowing in a wavy movement from the center to the edge, your pie isn't set quite yet. Wait for the moment when the center of your pecan pie gives you just a little jiggle, like the stable but slightly wiggly movement of Jell-O when you give it a gentle shake.

According to the USDA, any pie that is egg-rich (such as pecan, pumpkin, lemon meringue, and any custard pie) must be kept in the fridge after baking and cooling. The exception here is some store-bought pies, which may contain preservatives that will allow the pies to be left unrefrigerated.

To store a freshly baked pecan pie, remove it from the oven and let it cool for up to two hours. Once it's cool, loosely wrap it in plastic wrap or aluminum foil — don't wrap it too tightly or it can ruin the shape and texture of the pie. Store the wrapped pie in the refrigerator for up to four days.

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.

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.

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.

Do I need to refrigerate pecan pie? According to the USDA, homemade egg-rich pies, including pecan pie, must be refrigerated after cooking and cooling to prevent the growth of bacteria. They recommend chilling pies promptly, and as a general rule, not leaving food at room temperature for more than two hours.

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.

Sugar pie fillings won't always look perfectly firm when they are still hot in the oven. You will notice that the edges of the filling, just along the crust, will be a little bit puffy — like a soufflé — even when the interior still appears slightly wet and jiggly. This is a good indicator that your pie is ready.

Why are Costco pecan pies not refrigerated? ›

If going by the USDA rules about "egg-rich" pies, you should still refrigerate a pecan pie from Costco. Some pies contain preservatives, including the Costco pecan pies (though their pumpkin pies claim to be preservative-free.)

Chef and Certified Master Baker Genevieve Meli, lecturing instructor in baking and pastry at the Culinary Institute of America, said that she wouldn't refrigerate pecan pie. According to Meli, pecan pie will be able to be safely eaten for two days left out of the fridge.

What makes the Cracker Barrel Chocolate Pecan Pie so delicious? If you love pecan pie, and you are a chocolate lover, this is a must-make pie. This pie features semi-sweet chocolate chips so the chocolate adds just a touch of sweetness. This pie is decadent, rich pie, that is perfect for the last course of your meal.

“Before you add your pie filling, mix together about a teaspoon of all-purpose flour and a teaspoon of white granulated sugar, then dust the mixture on the bottom of your pie crust,” recommends Stacey.

If your pie is soupy, you probably didn't bake it long enough. Baking time can vary with this recipe, so it's best to give it a good jiggle before you take it out. If it's very jiggly, pop it back in the oven for 20 minutes or so until it's set.

After the pecan pie has finished baking and has cooled, cover it lightly with aluminum foil or parchment paper and place it in the fridge. This will not only allow the filling to set but also heeds food safety rules.

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. In some ovens, however, the pie can take 75 minutes or more.