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Bake in the lower third of the oven with the pie weights for 15 minutes or until the edges of the crust start to lightly brown.
Pecan pie recipe where you cook the filling first. Spread the nuts in a single layer on a baking sheet. 1 55 easy dinner recipes for busy weeknights everybody understands the stuggle of getting dinner on the table after a long day. Transfer the pie to a cooling rack and allow to cool for at least 4 hours or completely before slicing and serving.
How to prevent watery or runny pecan pie filling. Then gently arrange pecan halves set the prettiest ones aside before you chop them for the filling around the outer edge and bake. Return to the oven and bake for an additional 6 to 8 minutes or until the bottom of the crust looks dry.
Bake the pie for 50 to 60 minutes or until it s set yet soft like gelatin. Give the pecan mixture one last stir and pour it into the hot pie shell. Step 3 in a large bowl beat eggs until frothy.
Toasting first is an extra step but it intensifies the pecan flavor and creates a crunchier texture. Set aside to cool completely. We ve eliminated the step of cooking the filling on the stovetop so now you ll simply pour the filling over the chopped pecans into the raw chilled pie crust.
Cool for at least 2 hours on wire rack before serving. Remove from the oven. Spread pecans evenly inside pie crust.
Remove from the oven carefully remove the parchment paper or foil and the pie weights. In a medium saucepan combine the sugar corn syrup butter water and cornstarch. Bake on center rack of oven for 60 to 70 minutes.
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