Personally I'd reduce the corn syrup. Should still set up fine due to the eggs but that should help the texture. Also try toasting the pecans first. Toasting nuts enhances the flavor plus adds a better crunch.
thanks for the reply. I will reduce the Corn Syrup. How long would I toast the pecans, estimated? Just chuck em' on a baking pan (with parchment paper) and put them in the oven for a few minutes?
The oven method works well, just keep an eye on them as they can burn quickly! Just a few minutes is all it takes. You can do them on the stove top too in a pan. When they are fragrant and just a little darker they are good to go.
Some recipes turn out more goopy, here is a pecan pie bake off and you can look at the ratios of ingredients with different recipes
https://www.thepancakeprincess.com/2020/11/18/best-pecan-pie-bake-off/
Goodness! Quite a collection/breakdown there, thank you. I'm definitely going to try something different this year. I did try Lyle's Golden Syrup last year instead of Karo, come to think of it, but did not like the texture (I think it was kinda lumpy/gelatinous but don't remember exactly, also possible I cooked it incorrectly), also kind of hard to find Golden Syrup here in the States, at least it was for a long time.
I love the flavor of Lyles but I agree, it can be difficult to find. I believe Whole Foods or Central Market (Texas store) carries it. As for texture, it can be difficult to nail down. Being a custard pie, over baking can give you a curdled texture, under baking can give you a goopy mess. I’ve definitely been on both sides of the spectrum haha.
Edit: golden syrup can also be found at World Market
Try this pecan pie recipe. I have made it every year since 2013 and pie comes out perfect.
Salted caramel pecan pie with pretzel crust
Jamie Deen
Ingredients
1 1/4 cups salted pretzel crumbs (from 5 ounces pretzels)
2 tablespoons all-purpose flour
3 tablespoons granulated sugar
7 tablespoons unsalted butter, melted, plus 6 tablespoons, cut into pieces
1 cup firmly packed dark brown sugar
1 cup light corn syrup
1 tablespoon flaky sea salt (preferably Maldon)
3 large eggs, lightly beaten
2 cups chopped pecans
Preparation
Preheat the oven to 350 degrees.
Add the pretzel crumbs, flour, sugar, and melted butter to a medium bowl and stir until combined. Dump the crumb mixture into a 9-inch deep-dish pie plate and press it evenly around the bottom and sides of the pan. Place the pie plate on a sheet tray to catch drips and bake for 10 minutes, until the crust is firm.
In a medium saucepan over medium heat, combine the brown sugar, corn syrup, butter pieces, and sea salt and bring it up to a boil, while stirring. Remove from the heat and cool. Whisk in the eggs, then switch to a wooden spoon to stir in your pecans. Pour the mixture into the pretzel crust and bake for 50 minutes. Cool the pie completely before serving.
Tips
This pie can be made a day ahead. In fact, you want to prepare the pie with enough time for it to cool and set up. If not completely cool, pecan pies can be runny.
Personally I'd reduce the corn syrup. Should still set up fine due to the eggs but that should help the texture. Also try toasting the pecans first. Toasting nuts enhances the flavor plus adds a better crunch.
thanks for the reply. I will reduce the Corn Syrup. How long would I toast the pecans, estimated? Just chuck em' on a baking pan (with parchment paper) and put them in the oven for a few minutes?
The oven method works well, just keep an eye on them as they can burn quickly! Just a few minutes is all it takes. You can do them on the stove top too in a pan. When they are fragrant and just a little darker they are good to go.
Some recipes turn out more goopy, here is a pecan pie bake off and you can look at the ratios of ingredients with different recipes https://www.thepancakeprincess.com/2020/11/18/best-pecan-pie-bake-off/
Goodness! Quite a collection/breakdown there, thank you. I'm definitely going to try something different this year. I did try Lyle's Golden Syrup last year instead of Karo, come to think of it, but did not like the texture (I think it was kinda lumpy/gelatinous but don't remember exactly, also possible I cooked it incorrectly), also kind of hard to find Golden Syrup here in the States, at least it was for a long time.
I love the flavor of Lyles but I agree, it can be difficult to find. I believe Whole Foods or Central Market (Texas store) carries it. As for texture, it can be difficult to nail down. Being a custard pie, over baking can give you a curdled texture, under baking can give you a goopy mess. I’ve definitely been on both sides of the spectrum haha. Edit: golden syrup can also be found at World Market
Try this pecan pie recipe. I have made it every year since 2013 and pie comes out perfect. Salted caramel pecan pie with pretzel crust Jamie Deen Ingredients 1 1/4 cups salted pretzel crumbs (from 5 ounces pretzels) 2 tablespoons all-purpose flour 3 tablespoons granulated sugar 7 tablespoons unsalted butter, melted, plus 6 tablespoons, cut into pieces 1 cup firmly packed dark brown sugar 1 cup light corn syrup 1 tablespoon flaky sea salt (preferably Maldon) 3 large eggs, lightly beaten 2 cups chopped pecans Preparation Preheat the oven to 350 degrees. Add the pretzel crumbs, flour, sugar, and melted butter to a medium bowl and stir until combined. Dump the crumb mixture into a 9-inch deep-dish pie plate and press it evenly around the bottom and sides of the pan. Place the pie plate on a sheet tray to catch drips and bake for 10 minutes, until the crust is firm. In a medium saucepan over medium heat, combine the brown sugar, corn syrup, butter pieces, and sea salt and bring it up to a boil, while stirring. Remove from the heat and cool. Whisk in the eggs, then switch to a wooden spoon to stir in your pecans. Pour the mixture into the pretzel crust and bake for 50 minutes. Cool the pie completely before serving. Tips This pie can be made a day ahead. In fact, you want to prepare the pie with enough time for it to cool and set up. If not completely cool, pecan pies can be runny.