I have read the boards from people who ask what they can do with a pecan pie that did not set up and all the responses are what the cook should have done from the beginning. That doesn't help. Is there something I can do NOW to fix it? Should I try baking it more? Should I microwave it? Help!!


let it sit out and dehydrate a bit?

fold it into vanilla ice cream?

next time: more egg in the filling or use less filling or lower temp/longer bake time

  • If dehydrating is a good idea, it'd probably be faster to do in a low-temperature oven (say 200F/95C), low enough that it shouldn't brown the crust much more. – Cascabel Sep 29 '17 at 15:55
  • to add to @Jefromi answer, you may wish to wrap the pie crust's edges with aluminum foil, shiny side out to prevent further browning of the crust. – Jesse Cohoon Oct 2 '17 at 0:15

If I had a couple hours or more, Id try to refrigerate a runny pie. Maybe the filling will gel in the fridge but it would take a little time.

protected by Community Nov 27 '18 at 20:27

Thank you for your interest in this question. Because it has attracted low-quality or spam answers that had to be removed, posting an answer now requires 10 reputation on this site (the association bonus does not count).

Would you like to answer one of these unanswered questions instead?

Not the answer you're looking for? Browse other questions tagged or ask your own question.