How to Tell if Pecan Pie Is Done: The Key Signs (2024)

Co-authored byAly Rusciano

Last Updated: March 25, 2024Fact Checked

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   A slight jiggle in the center The jiggle test is a must when making custard pies like a pecan pie. Pull it out of the oven and give it a gentle shake. If the pie is done, the edges of the filling will be stable and the middle will have a slight jiggle or movement to it (like gelatin).^[1] If the filling is slooshes around or is watery, it’s not done baking.^[2]

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   Medium-brown color When a pecan pie is done, the top of the pie will have a caramelized look to it. A nice medium- to dark-brown top with a golden-edged crust is a telling sign that the pie is ready to come out of the oven.^[3]

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   Internal temperature of 200°F (93°C) If you’re really not sure if the pie is done, check that it’s reached the proper internal temperature with an instant-read thermometer. Stick the thermometer’s probe into the center of your pie and wait for the temperature reading to stabilize.^[4]

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   Puffiness around the edges A pecan pie is most likely done cooking when the outer edges of the crust get nice and puffy. They’ll take on a rich golden color and be slightly higher than the innards of the pie.^[5]

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   A knife comes out clean Believe it or not, a pie can be tested just like a cake! The knife test is a sure fire way to determine whether or not your pecan pie is done baking. Simply insert a knife into the center of the pie. Then, pull the knife out. If the knife comes out clean, the pie’s ready. If the knife has soupy filling stuck to it, the pie needs more time to bake.^[6]

   See Also

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   • Bake the pie for another 5 minutes if the knife comes out dirty. Then, try the test again.

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1. Yes, you can overcook a pecan pie. As with any dessert, there’s a fine line between perfectly done and overdone. A pecan pie is likely overcooked or has been in the oven too long if the top turns black or the filling starts to crack.^[7]

   • Overbaking your pie can make it sticky or crunchy, causing the filling to become tough, hard, and difficult to eat.^[8]
   • Similarly, a pecan pie can also crack if the pie is cooled too quickly (such as being put in the fridge right after coming out of the oven).

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   Cool your pecan pie on the counter for at least an hour. When you pull your pie out of the oven, it’ll continue to cook until it cools down completely. While it may be tempting to dig right in, cutting into a piping hot pie won’t give you that beautiful slice you’re looking for. Set the pie on the counter at room temperature and wait for the filling to set.^[9]

   • Your pie is ready to eat once it’s cool to the touch.
   • Speed up the cooling process by placing your pie on top of a cooling rack on the counter. This way, air can circulate under the pie pan as well.^[10]

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   Leave a homemade pecan pie at room temperature for 2 hours or in the fridge for 4 days. Once your pie has cooled, it can be left on the counter for up to 2 hours, which is perfect for gatherings or parties. Cover your fully cooled pie with aluminum foil or plastic wrap after the 2 hours expire and refrigerate it for up to 4 days.^[11]

   • Store-bought pecan pies tend to contain preservatives that can make them last longer. Check the pie’s packaging to see how long it’ll last in your fridge.
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   Freeze pecan pie in an airtight bag or container for up to 3 months. While your pie may be tasty, sometimes you simply can’t eat all of it at once! Freeze leftover pecan pie in the freezer so you can eat the leftovers whenever you’d like. Simply place individual slices or the whole pie in an airtight container or bag and slide it into your freezer.^[12]

   • Write the date of when you baked the pie on the bag or container. This way, you’ll know when the 3 months are up.
   • Thaw frozen pecan pie in the fridge for at least 4 hours before warming it in the oven for 10 minutes at 350°F (177°C).^[13]

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