Chocolate Pecan Pie Recipe - Inside BruCrew Life (2024)

FAQs

Is it okay to leave pecan pie out overnight? ›

Pecan pies can stay on the counter for up to two hours before they need to be refrigerated, according to the FDA. After two hours at room temperature, your food is at risk for harmful bacteria growth. The FDA recommends you store foods at or below 40 degrees F (4 degrees C).

A cooled and lightly wrapped pecan pie can be refrigerated for up to four days, which means you can bake your pie well in advance of when you plan to serve it. You can use this same approach for a purchased pie or refrigerate it in its original packaging.

The pie filling will settle as it cools. Slice and serve pie warm or at room temperature. Top with whipped cream or ice cream. Cover and store leftovers at room temperature for 1–2 days or in the refrigerator for 4–5 days.

As with apple, if you're making your pumpkin (and other custard) pie ahead, it's best to keep filling and crust separate. Pumpkin pie filling can be made ahead; it'll keep, refrigerated, overnight. In fact, that's actually what we recommend doing; the custard develops incredible flavor and aroma as it sits.

If a pie contains eggs or dairy products, it should be stored in the refrigerator and not left out at room temperature for more than two hours. Pies that do not contain dairy products, such as fruit pies can be stored, loosely covered at room temperature for up to two days.

Information. Homemade egg-rich pies such as pecan, pumpkin, lemon meringue and custard must be kept refrigerated after cooking and cooling. Cream and chiffon pies must be stored in the refrigerator. These pies can be kept three to four days.

Fruit pies are best stored at room temperature and eaten within 2 days of purchase. However, they can also be refrigerated for up to 5 days. Custard pies (ex. Sweet Potato Coconut, Cardamom Tahini Squash, or Apple Butter Custard) are best eaten within 2 days of purchase if stored at room temperature.

It's best to start with a fully baked pecan pie to help avoid a major mess in your freezer. (Pecan pie filling is very liquidy before it's baked, and could leak or lean in the pie crust if you put it in the freezer unbaked!) You'll also want to make sure the pie is cooled before you put it in the freezer.

You will know your pecan pie is done cooking when you can gently shake the pie dish and see that the center of the pie is not overly jiggly and the outer edges are set. If the pie jiggles a lot when you gently shake the pan, continue cooking it until the center is a little more set.

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.

Why do pecan pies fall in the middle? ›

But unlike pumpkin pie which has pumpkin puree to give it structure, pecan pie filling is mostly just sugar, corn syrup and eggs, so the tendency to soufflé and fall is even greater. To test for doneness, look for a filling that's puffed—it should jiggle just slightly when you gently shake it.

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.

You can only keep it at room temperature for two hours. Since pecan pies contain eggs, they have more chances to get bad and make you sick. So, if you have kept your pies in the fridge, put them back within two hours. On the other hand, store-bought pies contain preservatives that keep them from spoiling.

Yes, you can overcook a pecan pie.

A pecan pie is likely overcooked or has been in the oven too long if the top turns black or the filling starts to crack. Overbaking your pie can make it sticky or crunchy, causing the filling to become tough, hard, and difficult to eat.

Loosely cover: After baking and cooling your pie, loosely cover it with aluminum foil. Store: store for at room temperature for up to two days, or up to seven days in the fridge according to USDA guidelines. Bake: Bake pie 10 to 15 minutes in a 375°F oven before serving to help re-crisp the crust and warm up the fruit.

In-shell pecans can be stored at room temperature for a short period of time. Keep in a refrigerator, if so desired, to keep for longer than 4 months. If pecans need to be stored for more than a year, either in the shell, cracked, or shelled, they have to be placed in the freezer.

After baking, leave the pie at room temperature as the cooling process normally takes 2-4 hours. Within 4 hours, place the pie in the refrigerator. Cover loosely with plastic wrap until serving. You can keep pumpkin or pecan pie refrigerated for 2-3 days.

Cover and refrigerate unused portion for up to 3 days if thawed. Marie's Serving Tips: To slice pie after thawing, use a knife that has been moistened with warm water. Serve with a dollop of Reddi-wip.