Q&A for How to Make Pecan Pie

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What can I use instead of bourbon or alcohol?

Community Answer

You can substitute with corn syrup, molasses, 1tb extra sugar, or just skip the bourbon and continue the recipe. It is not crucial to the recipe.

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Question

How long will it keep after baked?

Community Answer

Refrigerated, this should keep for about a week.

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Question

What can I use to substitute the corn syrup?

Community Answer

You could use maple syrup instead.

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Question

Why is my crust crumbling?

Community Answer

The dough is likely too dry. Add just a little cold water as you go to see if you can get it to be smoother to the touch.

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Question

Sometimes my filling doesn't get solid. What can be done about this?

Community Answer

You can add more starch, eggs, or any thickening agent. You usually add eggs into pecan pie (like in this recipe), so eggs would be a good thickener to make the pecan pie solid.

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Question

How do you prevent the pie from getting too dark?

Community Answer

You can cover the pie crust with foil to avoid it from darkening. However, note that the pie should look pretty dark brown by the time it is done. If you are still worried, try lowering the temperature of the oven or taking the pie out sooner.

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Question

Can I make a pecan pie with the whites of eggs, only?

Community Answer

Yes, if you add extra brown sugar to make up for the lack of yolk.

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Question

Can I freeze the pie after it's baked?

Community Answer

Yes; however, the flavor and texture are not guarantied to be the same.

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Question

What is the longest amount of time I can store the dough in the refrigerator?

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No more than a week. The longer the dough stays in the fridge, the more it loses its freshness. Most bakers recommend people to use pie dough within 72 hours, as it begins to harden over time.

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