the pecans in my pecan pie didn't rise to the top?

Question

what did I do wrong???

I think I follow the recipe the way it says in there...

they are there but under the top that was the "puff"

this is the recipe I used:


Recipe from Garden of (Good) Eatin’ Country Cafe, Nacogdoches, TX

1 uncooked deep dish 9-inch pie shell
1 1/2 cups pecans, pieces or whole
1/4 cup melted butter
4 eggs
1 cup granulated sugar
pinch of salt
1 tablespoon flour
1 teaspoon vanilla
8 ounces light corn syrup

Preheat oven to 350 degrees. Be sure there are no holes in the bottom or sides of the pie shell and put the pecans in it. Beat melted butter, eggs, sugar, salt, and flour until well blended. Add vanilla and corn syrup. Beat until this is well mixed. Pour the batter evenly over the pecans.

Put pie in the preheated oven, reduce temperature to 300 degrees and bake for approximately one hour. About half-way through the baking time, rotate pie.

The pie is done when the entire top of the pie is puffed. The edges will begin to puff first and there will be a sunken area in the middle. When the center is totally puffed up, the pie is ready. It will fall when cool. Cook slowly and don’t overcook.

Answer 1

In my opinion, between the sugar and corn syrup, there is too much sugar content in the pie. When cooking, it will coagulate and begin to crystallize, causing a dense, heavy substance. This substance might have been too thick, not allowing the pecans to rise to the top of the pie during baking. Next time, cut the amount of sugar a little and see if that helps.

Answer 2

there is way to much sugar in the pie best pecan pie recipe on foodnetwork.com

Answer 3

I agree with bakingbetty. There must be a typo in the recipe because 1 cup of granulated sugar plus another cup (8 fl.oz.) of cornsyrup makes for an extremely sweet and dense candy pie. Here is a typical recipe for pecan pie to use for reference. I also think your oven wasn't hot enough to cause the filling to rise, and pecan to come to the top.



For the Filling:

1 cup granulated sugar

3 large eggs

1/2 cup light corn syrup or Light Karo Syrup

3 tablespoons unsalted butter, melted

2 teaspoons vanilla extract

1 3/4 cups chopped pecans



Preheat oven to 350°F/180°C



Whisk first 5 ingredients in medium bowl to blend. Mix in 3/4 cup pecans. Pour into crust. Sprinkle with 1 cup pecans. Bake pie in preheated oven until set, about 1 hour and 15 minutes. Transfer to wire rack and let cool.

Answer 4

This recipe is not describing the pecan pie look that you are thinking off. Pecans, being heavier than liquid, will stay at the bottom. If you want them to be on top, you'll need a different method and possibly a different recipe. It would have to be one where the liquid base is strong enough to hold up the pecans without them sinking during the cooking process, or maybe adding the pecans in somewhere along the cooking process.



Another possibility (if this one actually showed pictures), is that there was too much liquid mixture added to the pie and/or not enough pecans.



Either way, sorry to hear about your pie. :-(