Pecan Pie Problems–And How To Fix Them

I’ve got pecan pie solutions to all your pecan pie problems!

I get lots of questions about pie crusts that misbehave, pies that aren’t done (or are overdone), fillings that crack, and more. I’ve solved the most common pie-tastrophes in this easy troubleshooting guide. I hope it helps!

Pecan Pie Problems

Common pecan pie problems include runny filling, soggy bottom crust, cracked filling, hardened filling, grainy filling, foamy filling, and bubbled over filling. Most pecan pie problems can be solved by following a good recipe and baking your pie at the correct temperature.

Easy as pie!

1. My Pecan Pie Is Runny

Why is my pecan pie runny?

Underbaking: I find that most common culprit is simply not baking your pie enough. Pecan pie filling relies on eggs and sugar to set, and underbaking can leave your filling runny.
Incorrect oven temperature: If your oven runs hot or cold, it can cause pecan pie problems. Invest in an oven thermometer to ensure your oven is reaching the correct temperature.
Ingredient ratios: Check if you used the correct measurements for all ingredients, especially eggs and sugar. Excess liquid can prevent the filling from setting properly.
Watery ingredients: Some recipes use corn syrup or other sweeteners that vary in water content. I always use the brand your recipe calls for to avoid this issue.
Altitude adjustment: At higher altitudes, liquids boil at lower temperatures, affecting baking times.

How I fix a runny pecan pie:

If it’s slightly runny: I let the pie cool completely. Refrigeration can help it firm up further.
If it’s moderately runny: You can try salvaging it by reheating it in the oven at a lower temperature (around 325°F) for 15-20 minutes, checking for doneness frequently.
If it’s very runny: Unfortunately, it might be best to start over. I typically salvage the pecans and use them in cookies or a pecan praline.

Hot Tip: I always cool my pecan pies for at least 2 hours. Slicing into a hot pie will create a watery mess.

2. Cracked Filling

Pecan pie filling will crack if it is over–baked, your oven temperature is too high, or if it cools too quickly.

How I fix pecan pie cracked filling

A little whipped cream and all is forgiven!

Remove the pie from the oven and scoop out the filling.
Wait for the pie to cool.
Then top with a whipped cream ‘crust’.

How I prevent pecan pie cracked filling

Use a timer and an oven thermometer to ensure proper baking time and temperature.
To avoid a cracked pecan pie filling, do not refrigerate your pie until it’s completely cooled.

With baking pecan pie, it’s critical to bake the pie at the temperature called for in the recipe.

Hungry for more? Try my 72 Southern Pie Recipes!

3. Hardened Filling

If you bake the pie too long the filling will become rock hard after cooling.

How I prevent pecan pie hardened filling

Cover the top with a piece of aluminum foil for the last 10-15 minutes of the baking.
If your oven’s heating element is on the top, try placing the pie on a lower rack.
Precook the filling on the stove and you won’t need to bake it as long in the oven.

4. Foamy Filling

The best way to fix foamy pecan pie filling is to prevent it.

How I prevent pecan pie foamy filling

Be sure not to over mix the filling, this is going to create the foam.
After you have heated your filling on the stove, skim off any foam before pouring the filling into the crust.

5. Filling Bubbles Over

Make sure not to over fill your pie plate to avoid a sticky mess inside your oven.

How I prevent bubbled over pecan pie filling

Bake your pecan pie on a sheet pan to catch and collect any filling juices that bubble over during baking.

6. Soggy Bottom Crust

How I fix soggy bottom crust

Place your pecan pie back the oven for another 10-15 minutes on a wire rack. Cover the top of the pie with foil to prevent burning.

How I prevent soggy bottom crust

Blind bake (partially cook) your bottom crust before adding the filling:

Poke holes all over the bottom of the crust with a fork. Chill your pie crust before baking.
Pre-heat your oven to 425°F.
Place parchment paper on the pie crust. Fill the pie with weights to keep the crust from bubbling up.
On a cookie sheet, bake for 10-15 minutes, or until the edges of the crust are start browning.
Coat the surface of the bottom crust with a layer of slightly beaten egg white to create a barrier to prevent sogginess. This will form a seal between the pie dough and the filling and will help make the crust crisp.
Bake for an additional 10-15 minutes. Cool before filling.

Another way to prevent a soggy bottom crust is to bake the pie in the lower oven rack where it will cook from the bottom up.

7. Burnt Pie

If your pecan pie is burnt or un-salvageable make a sundae, parfait, or shake out of the un-burnt sections.

How I fix burnt pecan pie

Make a festive sundae:

Use a handheld grater to scrape off the burnt parts.
Scoop ice cream into individual serving bowls or glasses.
Top with the good pecan pie filling and crust.
Garnish with whipped cream, nuts, and a cherry.

How I prevent burnt pecan pie

To prevent your crust from burning, bake it in the lower third of your oven. It will cook from the bottom up, avoiding burnt edges.

8. Grainy Pecan Pie

Pecan pie is a type of custard. When eggs proteins are overcooked it could be because your oven isn’t too hot or your pie was cooked a little too long.

How I fix grainy pecan pie

To remedy a grainy pecan pie, make a holiday shake out of your grainy pecan pie filling. Blend thoroughly with milk, then pour in a tall glass, and garnish with pecans and cinnamon sticks.

How I prevent grainy pecan pie

Use an oven thermometer to ensure your pecan pie is not near any hot spots.

9. Too Sweet

If your pecan pie turned out too sweet to eat, make a pecan pie smoothie! It’s totally healthy, its got has pecans AND milk!

How I fix overly sweet pecan pie

Simply blend milk (or unsweetened almond milk), pecan pie and ice in a blender until smooth. Pour into a tall glass, and top with whipped cream and cinnamon powder!

How I prevent overly sweet pecan pie

Be sure to measure your ingredients. And don’t substitute sweeteners that aren’t in your recipe.

10. Crumbly Pie Dough

How I fix crumbly pie dough

This is an easy fix. Just sprinkle cold water over the dough with your fingers and work it in gently—until the dough comes together. If your dough gets warm, put it back in the fridge to chill out.

How I prevent crumbly pie dough

Avoid the crumbles by making sure your dough has fully come together after cutting in the butter. Fold the dough until there aren’t any dry floury bits.

If the dough is loose and dry, add water by half teaspoonful — don’t add too much water.

My 12 Tips for Pecan Pie Perfection

Making your first pecan pie? Haven’t baked a pie since, well, last Thanksgiving?

Here are 12 helpful tips for how I bake the very best pecan pie!

1. I choose a reliable pecan pie recipe

Pecan pie is very finicky & unforgiving. Make sure to use the best pecan pie recipe you can find and follow it exactly, for the perfect pie every time.

Tip: Read the whole recipe once or twice before getting started. You’ll be much more likely to get it right the first time!

Scroll ahead for my perfect pecan pie recipe!

2. I measure ingredients accurately

Baking is more science than art. Eyeballing ingredients or making substitutions isn’t good practice for baking!

Tip: If your recipe calls for a specific brand (such as Karo Syrup), don’t use a generic brand. This may add moisture and cause runny pecan pie.

3. I press down my pecans

Make sure pecans in the filling don’t poke out. I use a wooden spoon to press them down into the syrup mixture. This prevents my pecans from burning.

Tip: Toasting pecans before folding them into the filling also keeps them crisp and intensifies their flavor.

How do I toast pecans?

Here’s how I toast pecans in the oven:

Preheat oven to 350°F.
Spread 1 cup of pecans on a baking sheet with parchment paper or foil for easy cleanup.
Toast in oven for about 10 minutes.
Stir or shake the pan occasionally so the nuts brown evenly without burning.

Here’s how to toast pecans on the stove:

Place pecans in a medium skillet over medium heat.
Stir occasionally for about 2 to 5 minutes.

4. Put a cold pie into a hot oven

“Make it cold, bake it hot.” Putting a cold pie into a hot oven will help avoid a soggy bottom.

Everything should be chilled: ingredients, bowls, and materials.
Refrigerate the pie crust dough until your filling is ready. Warm dough causes butter to soften—which will cause a soggy instead of a flaky crust.
You can also chill your pie in the fridge for 15 minutes before baking.

5. I cover my pie crust edges

Don’t use the brownness of pie crust to judge done-ness!

Cover the crust edges with foil to avoid burning. Or purchase a pie crust shield.
Remove the pie crust shield during the last 15 minutes of baking.

6. I use an oven thermometer

I pre-heat my oven and verify the baking temperature with an oven thermometer (don’t trust your dial).

Pecan pie baked at too hot a temperature may cause the egg custard to break and weep.
Oven temperature that is too cool may also cause runny pecan pie.

7. Don’t overfill your pie plate

Stick with the amount of filling that your recipe calls for to avoid a watery mess.

Extra filing can also cause a soggy crust. Stick with the amount that your recipe calls for to avoid watery pecan pie filling.

8. Use a glass pie dish to bake your pecan pie

Use a glass pie pan. Glass is the best choice for pre-baking a custard pie like pecan or pumpkin.

Although metal pans conduct heat better, radiant energy can pass through glass pans and help the crust heat and brown quickly.

9. Partially blind-bake your bottom crust

As an alternative to blind-baking, you can also sprinkle cornstarch (or flour) on top of your bottom crust. This will soak up excess liquid. Sprinkle before adding your pie filling.

If you opt for a frozen crust, place a cookie sheet in preheated oven. Pour filling into frozen crust and bake on the preheated cookie sheet.

10. Judging pecan pie doneness

Do not shorten cooking time or lower oven temperature to avoid over-browning your crust. Pecan pie is a notoriously difficult to bake because it can be difficult to tell when it is done.

The crust and the pecans can burn easily if overcooked, but the middle can come out runny if it’s not cooked long enough.

How can I tell when pecan pie is done?

Shake it. I give it a little shake back and forth. It should jiggle a little in the middle. A wobble means it’s not done yet. Another method is to stick a fork in it. Insert a fork in the center of the pie, between the pecans. It should be clean when the pie is ready. The filling will continue to cook and fully set as the pie cools.

11. Adjust recipe in high altitude

If you live in a high altitude, adjust the recipe (ingredients and oven temperature). Reduce the sugar to 2/3 cup and increase the butter to 3 tablespoons. Also, reduce the oven temperature to 325°F.

12. Cool before slicing or refrigerating

Cutting a hot pie will cause it to collapse. Do not place a hot pie into the fridge, the temperature difference is too drastic.

Cool for at least 2 hours on wire rack before serving.

Related: 24 American Puddings

Pecan Pie Problems FAQs

How do I keep a pecan pie from leaking out of the crust?

(Buttering the pie plate is important especially for a pecan pie. The filling tends to leak through the bottom crust and stick, making serving difficult. One way to prevent that leakage is to paint the bottom crust with slightly beaten egg white before adding the filling.

Should I blind bake crust for pecan pie?

If you love a flaky, non soggy crust with your pecan pie then blind baking is for you. If you’ve never heard of blind baking before, its a method where you bake a crust without the pie or pastry filling in it. This method is not difficult, and you don’t need any expensive equipment.

Do pecans rise to top of pie?

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.

How do I thicken pecan pie filling?

There are several ways to thicken pecan pie filling, including using eggs, butter, cornstarch, flour, dark corn syrup, and simmering the filling.

Use eggs: Eggs are a key ingredient in pecan pie filling and help to thicken the mixture as it cooks. Use a few large eggs to help the filling set properly.
Add butter: Butter is another important ingredient in pecan pie filling that helps with the consistency of the mixture. Be sure to include it in your recipe.
Use cornstarch: Cornstarch is a common thickener used in many recipes, including pecan pie filling. Mix two teaspoons of cornstarch with a tablespoon of cold water and add it to the filling to help thicken it.
Use flour: Adding just a little flour to the pecan pie filling can help set it and keep it from being runny.
Use dark corn syrup: Dark corn syrup adds texture, volume, and deep flavor to the filling. For a lighter flavor, use light corn syrup.
Simmer the filling: If your pecan pie filling is too runny, try simmering it on medium-low heat, stirring constantly, until it thickens (about 6-8 minutes). Be sure to take it off the heat and add vanilla and salt before pouring it into the crust.

How do I cut pecan pie?

Wait for the pie to cool and set. Use a serrated knife to cut into the pecan pie. Cut through the pecan crust slowly, then push down to slice the custard.

How do I serve pecan pie?

Pecan pie can be served chilled, warmed, or at room temperature. Pecan pie should not be served hot. Plate with a fork and top with whipped cream, ice cream or hard sauce. Wikipedia

Do I need to refrigerate pecan pie?

Yes! pecan pie should be refrigerated within two hours of baking to prevent food borne illness. Allow your pecan pie to cool to room temperature before refrigerating. If refrigerated, you can enjoy your pecan pie for up to four days after you made it.

Can I freeze pecan pie?

Yes, to freeze pecan pie, simply allow it to cool completely, then wrap tightly in plastic wrap and aluminum foil. This will protect your pecan pie from freezer burn and odors. Place the wrapped pecan pie in a freezer-safe container or bag for up to 3 months.

How do I thaw a frozen pecan pie?

Thaw frozen pecan pie slowly in the fridge. Or allow the pie to thaw completely at room temperature for about 10 minutes. Then reheat quickly in a low oven.

How do I reheat a frozen cooked pecan pie?

After your pie is completely thawed, re-heat it for 10 minutes in a 350 degree oven. Thawing frozen pecan pie may cause sogginess and the pie likely won’t be the exact same consistency it was before.

Why does my pie puff and then fall?

Pecan pie has a tendency to soufflé and fall. Bake at 350°F—a higher oven temperature will make the custard puff up like a soufflé and fall upon cooling.

How do I keep pecans from getting soggy in my pie?

To keep pecans from getting soggy, toast the pecans before folding them into the filling. This boosts their flavor and keeps them crisp.

Can you blame your oven for a runny pecan pie?

Yes, some ovens don’t heat evenly and/or display the wrong temperature. Bad oven, bad!

Do I use light or dark corn syrup for pecan pie?

You can use either. Light gives a more delicate vanilla flavor. And dark has a more robust flavor.

Can I make pecan pie with alcohol?

I never met a pecan pie that couldn’t be improved by bourbon or whiskey. Simply soak your pecans in liquor while preparing the pie and layer them on top. Then sprinkle them lightly with a sanding sugar. Don’t forget to finish off the liquor to eliminate waste.

Can I warm up pecan pie?

To warm up pecan pie, place it in a 350 F oven for approximately 10 minutes.

How do you pronounce pecan pie?

How you pronounce pecan depends on where you hail from. The most common Southern pronunciation of pecan is ‘pih-kahn’. While up here in New York, we Yankees correctly pronunce it ‘pee-can’. No matter how to slice it (or pronounce it) pecan pie is a crowd pleaser.

The Roundup

I cracked the pecan pie code and now I can fix every Pecan Pie Problem. From my kitchen to yours–Happy Holidays!

I also made these separate posts about 100 Desserts That Start With P and 50 Easy Tequila Cocktails (+ Recipes). Feel free to check them out 😊 While you’re at it, I hope to see you around my 50 Gin Martinis (+ Recipes) too!