When I saw this post for pecan pie that ISN’T runny, it got my attention. This is one of my favorite pies, but for the life of me - I can’t figure out why it never completely sets up. This reminds me of a VERY soft & chewy pecan cookie. Then the fact that it’s nestled in a delicious pastry doesn’t hurt either.
I have a few favorite cooks I follow on the web, and Frieda (of friedalovesbread.com) is one of them. She has a no-nonsense way of looking at cooking - always ready to learn and share a new tip or two with every recipe.
Number Three: Fashion a pie “shield” or “fence” that will prevent the crust from browning too quickly.
Number Four: Use glass pans (not metal). Not sure why, but it works. Number Five: Use frozen pie crusts that you’ve pre-made for convenience.
Number Six: Allow the pie to cool completely before cutting. This prevents the filling from turning runny.
For the recipe, go to: