Exploring
Pecan Pies
Pecan
pies are traditional holiday fare. At holiday time, only pumpkin and
apple pies are more popular. Maybe it’s tradition. Maybe it’s
the smooth custard contrasting with the crunch of pecans. Whatever
the reason, pecan pies are scrumptious.
Pecan pies are
made with pecan halves in a clear, sweet custard made of eggs and
sweeteners. The sweeteners can be a choice of granulated sugar, brown
sugar, and corn syrup. Brown sugar makes for a little darker, more
caramel-flavored pie filling. Most recipes call for at least some
corn syrup since the corn syrups helps prevent crystallization of
the sugars in the pie filling.
The custard relies
on the coagulation of the proteins in the eggs to set up and make
the filling firm. Even though the proteins in egg whites begin to
coagulate at a little lower temperature, egg yolks require at least
150 degrees so the internal pie must reach that temperature.
Use fresh, high-quality
pecans. Most recipes call for halves though pieces will work. You
will need 1 1/4 cups to 2 cups for a 9-inch regular dish pecan pie.
A deep-dish pecan pie will require more. The pecans float in the unbaked
filling and therefore rise to the top for an attractive pie.
Pecan pies are
usually baked in pastry crusts which will contain the liquid filling
before it sets. Make certain that there are no seams or voids through
which the filling may leak.
As with other
custard pies, the greatest difficulty in making pecan pies is in cooking
the filling completely without over-baking the crust. As with fruit
pies, avoid light colored pans and use dark pie pans which will absorb
heat. You may also want to use a pie crust shield during the last
period of baking to protect the edges from over-baking.
Test for doneness
in one of two ways. Jiggle the pie gently to see if the filling is
still liquid. The center will still be slightly soft but the heat
of the pecan pie will continue to cook the filling after the pie is
removed from the oven. If you are not confident in this method, insert
a thin-bladed knife one inch from the center. If it comes out clean,
your pecan pie is done.
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