Signs That Your Pecan Pie Is Done Baking

Pecan pie is the odd one out of the pie game. Not that it's not just as delicious: who doesn't love that dark, caramelly custard and crispy, sweet pecan filling in flaky crust? (Well, apparently some people on Reddit.) It's just that with most classic pies, the fruit filling bubbling up might hint at the pie being done (via Real Simple). Even in a pumpkin pie you can kind of see if it has cooked; but that essential top layer of pecans tends to block the baker's view of the pie's done-ness. Real Simple, however, has a good pecan pie tip: the jiggle method.

In order to judge your pecan pie's done-ness after it's been in the oven, hold one edge and give it a very careful shake. If you see that the filling is moving in waves in the center, it's probably not done — but if you note just a slight wiggle, similar to Jell-O when it's set, your pecan pie is probably good to go. The outlet says your pie's heat will continue to bake the filling once out of the oven. Once it fully cools, you'll be rewarded with a soft custard that holds up to slicing. One other thing you can look for? A crust that's slightly puffed up and golden brown.

Even amateur pie bakers have probably heard about one of the cardinal sins of pie-baking: the soggy bottom. As the Great British Baking Show repeatedly reminds us (via Vulture), a crisp bottom is an essential part of any good crust, especially in pies. "Par-baking," or pre-baking a pie crust by itself, is one way to yield more reliably crispy bottoms, according to Food52. EatingWell also suggests placing your pie on the bottom rack to get a little more heat on the bottom, and a pie protector (some people just use aluminum foil) to protect the exposed crust on top.

Pecan pie haters, this one's for you. Notable complaints about pecan pies include the signature abundance of thick goo under the pecans (via Just a Pinch), and the usually one-note sweetness, as shared by Baker Bettie. Luckily, the internet has some good tips for lending a deeper flavor and better texture to the custard pie. Smitten Kitchen tackles two birds with one stone, opting to mix toasted pecans throughout the custard for a nutty flavor and maximum volume. Though that alone might help cut back that syrupy sweetness, the recipe also uses golden syrup and brown sugar instead of the sometimes cloyingly sweet corn syrup. Party on, pie people, party on.