I have tried the Pecan-Plus Pie recipe three times now and the filling stays completely runny. Although it tastes okay (with all that sugar and syrup it's bound to!) it is difficult to slice and looks bad. I'd love to know how to make a success of this recipe!
Also can the pie be frozen?
Nigella's Pecan-Plus Pie (from NIGELLA CHRISTMAS) is a sweet and sticky tart that is a great dessert if you are entertaining at Christmas. The tart should set as it contains eggs and these thicken and set the filling in the heat of the oven. The recipe uses 3 large eggs, these are eggs that weigh between 63g and 73g (when whole and in shells). Slightly smaller eggs should also work but if you are using very small eggs (smaller than 53g) then there may not be enough egg to set the filling, in which case we suggest adding an extra egg yolk to the mixture. The tart should also be baked until the filling is just set. This usually takes about 40 minutes, but as ovens vary it can take longer. Check the tart after the baking time and carefully give the flan dish a gentle jiggle. The centre of the pie should be set and not wobble or look liquid underneath. If the centre does not look quite set then return the pie to the oven and bake for a further 5 minutes before checking again. Repeat until the centre is set, the pie filling should set further as the pie cools.
The pie can be made up to 2 days ahead and kept in an airtight container in a cool place, or wrapped in foil, still in its flan dish, if you don't have a suitable container. We don't particularly recommend freezing the pie as very occasionally the filling can turn runny when the pie is defrosted. However, if you have lots of leftovers you could try freezing the slices in airtight containers, or wrapped in foil, for up to 1 month. Thaw overnight in the fridge and eat within 24 hours of defrosting.