How to fix a runny pecan pie?

Sometimes your pecan pie won’t become as rich and thick as you hoped. A firm pecan pie is the goal, but it is easy to repurpose your pecan pie if it does not work out. Pecan pie is only done once the center reaches 200°F. To ensure a proper oven temp, make sure you use an oven thermometer rather than relying on the oven dial.

Once the baking time is up, the center of the pie will spring back slightly when tapped, but will fully set as it cools. If you check your pie and the center is still runny, put it in the oven to cook for longer. Sometimes it just needs to cook more so it can become thick enough.

However, if extra heat does not work, you can try repurposing your pecan pie! Scoop out the runny pecan pie filling and use it as a topping for a bowl of ice cream. Another tasty pie filling option is to use it in a shake! Simply chop up the keto pecan pie and add to a blender with vanilla ice cream, a touch of milk or dairy alternative like almond milk & cinnamon. You can even add in some bourbon or whiskey for an adult style dessert shake. Voila!

How do I make a keto pecan pie that’s Southern?

Unlike other classic pies, pecan pie is an American creation that originated in the southern states as far back as the 19th century! Traditional Southern pecan pies have a flaky, golden brown pie crust, real butter and are created with corn syrup, Karo™ brand being the most popular. A Karo™ syrup pecan pie has is a very rich, sticky and extra sweet, sometimes even being called a sugar pie, but because of this is not keto friendly. To make a healthy southern pecan pie, we substitute the corn syrup for our thick & sweet sugar free keto honey that adds the same level of sweetness without all of the sugar or corn syrup.

Why do we serve Pecan Pie at Thanksgiving?

Have you ever wondered why we serve pecan pie at Thanksgiving? Like most things in our world, it’s all about marketing. Pecan Pie comes from the South and was made commercially popular by Karo™ Syrup. Due to a surplus of pecans, suppliers in the South pared these two as a way to sell things. In a way, it’s the original pumpkin spice–creating something seasonal out of nothing! Pecan pie also became a Thanksgiving table staple because pecans are harvested between September and November making it the perfect time to have fresh pecan pie!

What else can I make besides pecan pie with pecan filling?

If you have enough pies for your Thanksgiving dinner, try making a keto pecan tart! The difference between a pecan pie and pecan tart is the crust! While our sugar free pecan pie uses a low carb flaky pie crust, a pecan tart has a cookie-like crust. To make a keto pecan tart crust, add 1 ½ cups of almond flour, ⅓ powdered alternative sweetener, ¼ tsp salt into a food processor and pulse in 1 stick of cold butter until coarse. Add in 1 large egg yolk, 2 tsp heavy cream and ½ tsp of vanilla and stir into a dough. Wrap in plastic wrap, chill for an hour and press into pie mold. Use our keto pecan pie filling and bake at 325°F for 45-60 minutes.

Another idea is to make our Brown Butter Pecan Pie Bars for a quick low carb pecan treat). If you’re a lover of Blizzards™ from Dairy Queen, you can easily make our low carb pecan pie filling to make a perfect dupe of a pecan pie Blizzard! Add filling, ice cream, heavy cream and vanilla extract to the blender and serve in a chilled glass–or use your favorite no sugar added ice cream.