Runny Pecan Pies

Guillermo Brown wrote:

How do you stop a pecan pie from being runny?

Thanks for calling on Pie-1-1 for assistance!

We're here to help you stop "the runs".

Anyhow, best way to deal with this sticky situation is to slowly cook your pie (350 F) no higher for a long hour. Also, your eggs, think of them as the building blocks. They are gonna hold all those tasty pecans together.

We also suggest not using corn starch as a thickener. It tends to make the pecan pie more gummy, less flavorful and is not a sure bet for stabilizing your pie. We would suggest adding arrowroot as your thickener. It does thicken at a lower temperature, so the 350 F is very important.

If you ever want to throw a "mean" pie at someone, the pecan pie will indeed leave an powerful impact on them. Thanks & keep on pieing!