How to Make Pecan Pie Better with Temperature

The Holidays are a time for pies and one of our favorites is pecan. Pecan pie is rich and delicious, with contrasting flavors and textures. But if you’ve ever had the disappointment of baking one that didn’t set up right, you know it’s not always as easy as, well, pie. Try making it with our thermal tips, however, and it’s almost guaranteed to turn out. Celebrate with this classic dessert, cooked to perfection. Read on to find out how.

What makes a perfect pecan pie?

A perfect pecan pie is about three things: crust, custard, and nuts. We’ve written about the crust and how to get maximum flakiness, so here we’ll focus on the filling and the nuts.

The problem with pecans is that they can seem…soggy. Yes, they’re cooked in a wet custard, but they need to have as much nutty snap as they can get. And if they don’t get cooked right, they don’t exhibit the characteristic maple-toasty flavor for which they are so beloved. So it’s important to toast the nuts before you use them in the pie. A 10-minute roast at 350°F (177°C) (use your TimeStick to track the roast) will do the trick. Your pie will taste more like pecans and will have a better, more interesting texture.

Fixing runny pecan pie filling

As for the filling, it’s simply a matter of composition and temperature. As mentioned, the filling is a custard (though made without milk), and that means eggs. If you don’t use enough eggs in your filling, it can’t set up right. A good recipe should take that into account. The one we use below, adapted from BrownEyedBaker, has just the right binding power.

Those eggs need the right temperature, though. PUmping all the heat into the pie while it’s in the oven can be tough, so we put some heat into the filling before it goes in the shell. Using a double boiler, preheat your filling to about 130°F (54°C) while stirring. Test the temperature with your Thermapen ONE to see when you get there, and don’t overshoot the target. This will partially denature the egg proteins and will jumpstart the cooking process for the oven. It’s a simple trick that helps a lot!

Should I chop the nuts for my pecan pie?

If you’ve toasted your nuts well, the chopping—or lack thereof—is cosmetic. Just chop them after toasting, not before. We chose to chop some of the nuts and leave some whole. We find this gives a pretty appearance while giving a good distribution of nutty flavor and texture.

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As one of the Big-Three of pies in America (apple, pumpkin, pecan), 2 pecan has a rightful place at any celebratory meal, especially one during the winter holidays. There’s no reason you shouldn’t make it this year—or any year! Use your Thermapen ONE to help you get perfect results this time and every time. Happy cooking!

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