Is it better to use light or dark corn syrup for pecan pie?

Either light or dark corn syrup can be used for your pecan pie recipe, and it really depends on personal preference. They’ll yield slightly different results. Light corn syrup provides a mild sweetness and a smooth, gooey texture, allowing the pecans' flavor to shine. Dark corn syrup with its deeper, caramel-like flavor adds a richer taste and darker color to the pie.

Why is my pecan pie runny?

If your pecan pie is runny, it’s likely undercooked. This means the filling hasn’t had enough time to set, and the eggs didn’t fully cook. To fix this, increase the baking time, and don’t forget to cover the crust edge with foil to prevent burning. If the filling is set but still has a slight jiggle, that’s normal. The center should firm up as it cools, so don’t worry if there’s a little movement when you shake the pie.

How can I make sure my pie sets properly without burning the top?

To ensure your pecan pie recipe sets properly without burning the top, cover the edge of the crust with strips of aluminum foil to prevent overbaking. If the top starts to brown too quickly, loosely cover the entire pie with foil, and continue baking until the filling is set. Be careful not to overbake as the top may crack. If it does, a generous dollop of whipped cream is a simple way to cover it up.

Easy Pecan Pie

Name: Easy Pecan Pie
Prep time: 15 min
Total time: 3 h 30 min
Yield: 8
Cuisine: Southern
Ingredients: 1 cup packed brown sugar; 1/3 cup salted butter, melted; 3/4 cup light corn syrup; 1/2 teaspoon salt; 3 large eggs; 1 1/2 cups pecan halves or pieces; 1 crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)

(77)

6 Questions

Write a Review
Ask a Question

Prep Time 15 min
Total 3 hr 30 min
Ingredients 7
Servings 8

Ingredients

1 cup packed brown sugar
1/3 cup salted butter, melted
3/4 cup light corn syrup
1/2 teaspoon salt
3 large eggs
1 1/2 cups pecan halves or pieces
1 crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)

Instructions

Step
1

Heat the oven to 375°F, and place a cookie sheet on the middle rack to preheat. This helps ensure even heat distribution and allows the bottom of your pie to bake quickly and evenly.
Step
2

In medium bowl, beat brown sugar, melted butter, corn syrup, salt, and eggs with a whisk until well blended and mixture is smooth. Stir in pecans.
Step
3

Pour the filling into the frozen pie crust using a spatula to evenly spread the pecans. Place the pie on the preheated cookie sheet; carefully place both in the oven.
Step
4

Bake the pie for 15 minutes. Remove from the oven. Cover the edge of the crust with foil to prevent excessive browning.
Step
5

Continue baking for 20 to 30 minutes or until the crust is lightly browned and the center is slightly jiggly. Gently shake the pan; the center should still have a slight jiggle.
Step
6

Cool the pie on a cooling rack for 30 minutes. (A hot pie should not be put directly into the refrigerator since this can cause moisture to form on the top of the pie.)
Step
7

After 30 minutes, refrigerate the pie, uncovered, for at least 2 hours until chilled before serving.

Easy Pecan Pie

Ingredients

Instructions

Nutrition Facts

Serving Size: 1 Serving

% Daily Value*:

Exchanges:

Carbohydrate Choice

Easy Pecan Pie

Ingredients

Instructions

Tips from the Pillsbury Kitchens Show

Nutrition Show

Nutrition Facts

Serving Size: 1 Serving

% Daily Value*:

Exchanges:

Carbohydrate Choice