• I like to make pecan pie the day before it’s being served because I think it has the best flavor at this point. No matter when you serve it, make sure it’s completely cooled to room temperature so you can really taste everything and it has time to fully set.
• Prepare a DIY pie crust protector out of aluminum foil before you start baking. This helps in case you see the crust browning too quickly before the filling is fully cooked through. I usually add the aluminum foil after about 30 to 35 minutes of baking. This helps avoid a crust that gets too dark.

How Long to Bake Pecan Pie 

Pecan pie bakes for 60 to 70 minutes at 350°F/176°C and sometimes a little longer depending on different oven temperatures. It’s important to tent pecan pie with aluminum foil about 30 minutes into baking so that the edges and top of the pie don’t get too brown before the filling is set and the pie has finished baking. 

How Do You Know When Pecan Pie is Done?

When pecan pie is done it puffs up slightly in the middle, the crust will be flaky and golden brown and edges near the crust will be set (firm to the touch), while the middle of the pie should spring back just a bit if you press it lightly in the center with your finger. It should not feel like lava flowing beneath the nut surface. Pecan pie will continue to firm up as it cools, but it needs to be fully cooked first in order to set properly. 

How to Make Sure Pecan Pie Filling is Set and Not Runny

You may be asking why is my pecan pie filling runny or why didn’t my pecan pie set?  If you’ve ever had a runny or under-set pecan pie there can be a few reasons for this that are easy to fix.  

How Long to Bake Pecan Pie & How to Make Sure the Filling is Set and Not Runny

Why is my pecan pie filling runny? One of the biggest problems bakers have when making pecan pie is ending up with a runny filling that’s not set. If you’ve ever had a runny or not quite set pecan pie there can be a few reasons for this, but they’re easy to fix. Maybe your eggs were too small? Maybe you didn’t bake the pie long enough? Maybe you substituted the Karo syrup for a less viscous syrup like maple syrup or rice syrup? Below are some helpful tips to ensure your pecan pie always sets perfectly every time.

• If you’re concerned about your pecan pie not setting correctly, add 1 tablespoon of flour to the filling to help it set. It won’t taste any different, but it will help thicken the pie filling a bit and helps you avoid a runny filling.
• Make sure you bake pecan pie long enough. This pecan pie bakes for just about 1 hour at 350°F/176°C and sometimes a little longer depending on different oven models and how deep or shallow your pie plate is. When pecan pie is done, the crust will be flaky and golden brown and the edges of the pie near the crust should be set (firm to the touch). The middle center of the pie should spring back if you press it lightly with your finger. It should not feel like flowing lava beneath the surface. Pecan pie will continue to firm up as it cools, but it needs to be fully set first or it will be runny forever.
• When pecan pie is fully baked it should register 200°F/93°C on a thermometer when inserted into the middle. If you don’t have a thermometer, you can remove the pie from the oven and insert a paring knife into the center of the pie and it should come out clean. If it’s oozing filling it means it’s not quite set and should be baked a little longer.
• Tent the pecan pie loosely with aluminum foil after about 30 minutes of baking. This will help you make sure the crust and top of the pie don’t get too brown before the filling is set. You may always remove the foil a few minutes before the pie has finished baking to allow it to become a little more golden brown if it needs it. 

How to Serve Pecan Pie

Pecan pie should be completely cooled to room temperature after it bakes or the filling will be runny. And it always tastes even better a day or two after it’s been baked. If you prefer a warm pecan pie, you can reheat it for 7 to 10 minutes in a preheated 275°/135°C. Growing up, we ate it at room temperature or even chilled which allows you to fully taste all the nuanced flavors. If you eat pecan pie before it’s cooled to room temperature, you don’t taste everything it has to offer.  Serve it with a scoop of ice cream or whipped cream which also tastes great.

How to Store Pecan Pie 

Store pecan pie covered with aluminum foil at room temperature for one to 3 days if desired, or pop it into the refrigerator for up to 5 days. Although I refrigerate most custard-like recipes that include eggs like this pie (for safety reasons), I’ve never had an issue with this pecan pie after leaving it out overnight or even for a couple of days (in a cool environment). This is how we ate it growing up if it even lasted that long. This is a pie recipe that tastes even better on the second day after all of the ingredients have had time to meld together.

Freeze any leftover pecan pie wrapped in parchment paper or wax paper, then wrapped in sustainable plastic wrap, and store it in a sealed container for up to 3 months. Thaw overnight in the refrigerator, or on the countertop until ready to eat.