Bring it to room temperature before serving. To thaw, transfer the pie to the fridge and let it thaw overnight. Alternatively wrap the whole pie in plastic wrap and foil and freeze it for up to 3 months. Freeze well-wrapped portions of pie for up to 3 months. Cover the leftover pumpkin pecan pie and store it in the refrigerator for up to 4 days.If you aren't par baking the crust, bake it at 425 F on the lowest oven rack for 10 minutes, then reduce the oven temperature to 350 and continue baking for about 35 to 40 minutes.A pumpkin pecan pie will last for up to 4 days properly stored in the refrigerator. Pies rich in eggs, such as pumpkin, pecan, and custard, must be kept refrigerated after they are cooled. Check after a few minutes and prick any bubbles that might pop up. For a fully baked pie crust, bake it for 15 to 18 minutes, or until golden brown. For a partially baked pie, bake for about 6 to 8 minutes longer, or until just lightly browned. Bake it with the weights for about 15 minutes and then remove the pie weights and paper or foil. The weights will keep the pie shell bottom and sides from bubbling up as it bakes without a filling. Line a chilled prepared pie crust with a 15-inch sheet of parchment paper or foil (leave some overhang so it will be easy to remove the weights later) and fill the pie with pie weights or dry beans. To blind bake the crust, heat the oven to 400 F. How To Blind Bake or Par-Bake a Pie Crust If the edge of the crust looks like it is browning too quickly, use a pie shield to protect it. Bake the pie for about 50 to 55 minutes, or until it is set.Spoon the pecan filling evenly over the pumpkin layer. Blend thoroughly and then stir in the chopped pecans. Add the corn syrup, melted butter, vanilla, and the remaining 2/3 cup of granulated sugar. In another bowl, whisk the remaining 2 eggs lightly. Spread the pumpkin filling mixture in the prepared pie shell. In a mixing bowl, combine 1 egg, the pumpkin, 1/4 cup of granulated sugar, the spices, and the salt.Set the prepared pie shell aside and prepare the filling. If desired, follow the instructions below for a partially baked pie crust. Preheat the oven to 350 F and line the pie plate with prepared pie pastry.2/3 cup light corn syrup (or golden syrup).1 unbaked 9-inch pie shell, homemade or prepared from ready-made crusts.
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