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Old 11-26-2003, 01:50 PM   #1
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PECAN PIE

I am attempting to make my first Pecan Pie to take to the in-laws for Thanksgiving. My husband and I are newlyweds and it is his favorite- so I am attemtping to make it for him. How do I tell when it is done???? I think my Marie Callendar frozen crust is falling apart. Any way to prevent this? I took it out of the oven and it seems really runny. Is this normal?? PLEASE HELP!!!!!!!

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Old 11-26-2003, 02:27 PM   #2
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Hi char - how long did you cook it and at what temp?
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Old 11-26-2003, 02:35 PM   #3
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Cooked at 350' for 45 minutes, it's runny like soup. Tried putting it back in for an extra 5 and its the same way....
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Old 11-26-2003, 02:48 PM   #4
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I usually do 375 for about 1 hour - let the oven heat back up and put it in for about 15-20 more minutes (the extra 5 minutes will allow the middle to heat up again. It will be somewhat wiggly until it cools - I had this same problem one year - ALSO - make sure you have it in the upper 1/3 of your oven - rack slightly above middle and pie on that rack. If your crust is getting too brown crunch some aluminum foil around it. Let me know if it works.
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Old 11-26-2003, 02:49 PM   #5
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Before you take it out of the oven just make sure the middle is "set" and not liquid.

ONE MORE THING - you might want to set the oven on 400, put pie in for 10 minutes then reduce to 350 - that's exactly what my recipe says to do - but I think it would be OK now too - just cover the crust.
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Old 12-07-2003, 03:08 PM   #6
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To boost the pie to a whole other level, try adding around 4oz. of semi-sweet Baker's chocolate.
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Old 12-07-2003, 03:18 PM   #7
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Oh my - that, along with the 1/3 cup of Kahlua I put in mine would surely create one heavenly pie!!!
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Old 12-14-2003, 06:53 AM   #8
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Another to die for variation is to use half shredded coconut and half pecans. In fact, the recipe I use can also be used to make coconut pie..subsituting same amount of coconut for the pecans. Gosh, maybe the chocolate, khaula, and coconut added to the pecans! What a thought! Yum!
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