I believe it's boiling over the top...and seeps down beneath the crust.
Perhaps the recipe is too liquid?
This is the recipe I use and have never had that happen.

The recipe is;
1 cup of white sugar
1 cup white Karo
1 cup chopped pecans ( save 8 or 10 for decorating the top of the pie)
2 eggs and 1/2 a stick of butter ( not margarine!)
1/4 tsp salt
1 tsp pure vanilla
Cream butter and sugar and Karo, add eggs and beat...add nuts and flavorings. mix well and pour into unbaked 8 inch pie shell. Bake in a preheated oven at 350 for 1 hour to 1 and 1/4 hours, until firm.
Linda C

I don't make pecan pies but to prevent the liquid part of pie fillings from penetrating the bottom crust, I brush the uncooked bottom and lower side areas with slightly beaten egg white to seal it. I let it dry for about five minutes before adding the filling.

I suspect that your problem is what lindac posted, though.

Li'l sis is due in an hour. I will quiz her about the filling cooking over. Off hand, I don't remember that happening, but it could have and I didn't notice. I don't have her recipe to compare to Lindac's.

Thanks to both of you for your suggestions.

If the pie is actually sticking to the pan, I suspect Linda is correct. It doesn't ake much, that Karo Syrup is better than Gorilla Glue when it gets where you don't want it.

bean, now that you mention it, the filling does look like Gorilla glue! LOL

Send me some...I have some wall paper that needs re sticking!!

I use a recipe that is almost the same as the Karo and haven't had that problem. Maybe she needs a deep pie dish?

Send me some...I have some wall paper that needs re sticking!!

Sis is here now. I asked her about her pie. She uses the same recipe as Lindac, the one on the back of the Karo bottle. She does not believe that it boils over. She uses a standard pie glass plate.

She may be overfilling the crust. I think she should give it a try--- don't fill it so full!

I've been making pecan pies for years and had this happen for the first time. I made my crust as usual, put in my filling and about 30 mins in I smelt burning sugar. The top was beautiful, no evidence of over flowing. However, the filling was pouring out from the space between the crust and the pie dish. The edges of the crust were golden brown and the bottom was squish. I used a stone dish. The only thing I did differently was I put the pie crust in the pan in the fridge while I waited for the filling to come to room temperature. After 15 years of making pecan pies I'm scared this will happen again. Help!

I've always used a 9-inch pie pan for my pecan pies---because I didn't own an 8" one. I've never had a bubble over as described above. Every time I make it, I think about scaling it up to fill the 9 inch pan a little better. Except I only make pecan pie for the holidays and what with all the other baking going on, I just want to get. it. done. :)

This is my mom's recipe. I really like it because it's a less sweet version of pecan pie. I've tasted some pecan pies that were basically inedible because they were just too sweet.

Mom's Pecan Pie

3 eggs
1/2 c. white sugar
2 T. water
3/4 c. corn syrup
4 T. melted butter
1 t. vanilla
1/2-1 c. pecans (enough to form single layer of nuts on top of filling)

Now I'm hungry for pecan pie - which I haven't made for ages.

But when I did, I'd use the "Kentucky Derby Pie" recipe from a couple of Xeroxed pages someone gave me years ago. I believe I always used a deep dish pie shell since it seems to have a bigger than average amount of filling.

1/2 cup melted butter
1 cup granulated sugar
1 cup light corn syrup
4 eggs, beaten
1 tbs. or so of bourbon (optional)
1/2 cup chocolate chips
1 cup chopped pecans

Pecan halves for top decoration

3500 for 40-45 minutes or until firm.

Pecan pie is pretty rich - the chocolate chips seem to tone it down a bit. Never had the filling bubble up over and under the crust.

Oh, one thing that I didn't mention is that I don't like the taste of roasted pecans so I loosely cover the top of the pie with aluminum foil while it's baking.

I haven't posted here in a few years, but when I saw a thread on pecan pie, I had to jump in. :-). My recipe includes a tbsp flour which I think makes the filling stand up a bit with no leakage. I agree with the comments to make sure you don't overfill the pie. Pecan Pie

Lori

Lori, what a pleasant surprise to see you here. Hope that means we will see more of you.

~Ann

Thanks, Ann. I'm certainly going to try! :-)

Lori

I also use the Pillsbury pie crust (rolled refrigerated dough, not the frozen shell) and the Karo recipe (except I use 2 cups of pecans instead of 1-1/2 cups). I had the same problem with my crust sticking to the pie dish. Using a 9 inch deep dish ceramic pie dish instead of my 9 inch glass Pyrex AND withholding a 1/4 cup of the filling reliably gave me a pecan pie that did not stick to the dish. I used the reserved 1/4 cup of the filling to make a mini pecan pie in a ramekin. Perfect for my kids and hubby to have a taste of the pie without having to cut it.

Pecan pie isn't my personal favorite, but my niece-in-law asked one year if it would be OK if she added a request to the holidays pies. Being the family pie maker and very fond of this young woman I said of course....and she said it was pecan that felt like home to her. I asked if her mother had used a favorite recipe and she didn't think so, I use Dear Abby's and that seems to please.

I make my own crust, what's one more single crust when I'm doing the pastry for about 5 more anyway ;) I do increase and chop the pecans (mixing some in to the filling) for neater serving.

DEAR ABBY'S PECAN PIE

9 inch unbaked pie crust
1 c. light corn syrup
1 c. firmly packed dark brown sugar
3 eggs, slightly beaten
1/3 c. butter, melted
1/2 tsp. salt
1 tsp. vanilla
1 c. pecan halves

Prepare pie crust. In large bowl combine corn syrup, sugar, eggs, butter, salt, and vanilla; mix well. Pour filling into prepared pie crust; sprinkle with pecan halves. Bake at 350 degrees for 45 to 50 minutes or until center is set. (Toothpick inserted will come out clean when pie is "done".) Cool.

Imagine my surprise to see a post with my name from 6 years ago! However, the problem still exists. AC, you may have nailed it. DS always makes it in a regular Pyrex glass pie plate. I'll look for a deep-dish ceramic pie dish for her!

I've read all comments. My filling is not boiling over the edge of crusts. Something seems to be causing crusts to crack. Recently I've been using Pillsbury "rolled" crust. Will switch from clear Pyrex pie plates to either metal or ceramic. Thanks for the info!

I've been making Pecan Pies for years and never had this problem. We've been trying the pie from a new Amish market recently (big bakery) and bought one where the bottom crust floated up, so cutting the pie revealed a top layer of whole pecans in filling, then the crust, then the egg/sugar filling at the bottom, so this can happen to even a "commericial" bakery. It looks to me like the filling spilled over a dent in the crusts edge. Still delicious and not that difficult to slice, but I thought something was very strange.

bbstx, looks like this old thread resurfaced again. Just wanted to say the two recipes I use most often for pecan pie are the Dear Abby one posted here, and one from the Silver Palate. Both TNT...IMO. I always use a 9" clear Pyrex pie pan for pecan pie. The Silver Palate recipe bakes at 400 for 10 minutes, then at 325 for about another half hour or so. Over the years I've found Martha Stewart's Pate Brisee crust to be one I use most often.

So this thread raises it's head once again....
I have made many many pecan pies, always using the recipe posted above which came from the silver Springs Florida visitors center sometime in the late 1950's I usually make that recipe in an 8 inch pan....and make 1 1/2 times the recipe for an 10 inch pan. I have used pyrex, cheap aluminum, pottery and my grandmother's enamelware pie plate.....and never had it stick.
Wondering if the problem is the oven temperature?...Too hot?

This thread is TEN years old. I think my sister has sworn off pie making! I would prefer pecan pie if it didn’t have pecans in it.

The last couple times I’ve made pecan pie it bubbles up and looks “frothy “? What would make it do that? I have made them before using the same recipe every time. The one one the back of the karo syrup bottle.

I have made dozens and dozens of pecan pies in my lifetime and have only had this happen twice. Yesterday was the second time! It also has happened to my mom who bakes almost daily. Neither of us knows the cause because we do the same things every time. However, I change up my pie crust from time to time but have used the recipe I made yesterday all year for the best pecan pies I’ve ever made, then this! I always use the recipe from the dark Karo syrup bottle with 1/3 c. Melted butter. Strange.

Just had this happen to me! I made two, one in a Pyrex 9” and one in a ceramic 9”. Pillsbury roll out crust. Karo dark syrup recipe. Can’t remember this happening before. I have lately been using frozen deep dish shells, because I’m old and lazy. Always perfect. Troubleshooting, I did notice it boiling a lot and over the edge early. Temp was 350 as directed but I think I should check the oven temp. And I’ll use a deep dish pan. It was very good without the crust anyway I’ll let y’all know!

bbstx, I saw your comment about a pecan pie without the pecans. You might want to try this Peanut Butter Pie recipe from an old Better Homes and Gardens cookbook. I found this thread because my crust sticks to the dish. Definitely going to try some of the tips.

Peanut Butter Pie

1 cup corn syrup

1 cup sugar

3 eggs, slightly beaten

½ tsp vanilla

⅓ cup peanut butter

1 unbaked pie shell

Blend all ingredients. Pour into pie shell.

Bake at 400⁰ for 15 minutes. Reduce heat to 350⁰ and bake for additional 30-35 minutes.

Center will appear slightly less set than around the edges.

I had this happen this year. We had to spoon it out, peeling the crust off the pie plate. It tastes great, but its "sticky". I think I left it in the shell too long prior to baking it (?), waiting for a pumpkin pie to finish baking, probably like 1/2 hr. Maybe the karo mixes w the shell in time…

I know this is an old thread but I made a pecan pie from the recipe on the karo syrup bottle(I did double it ) for Thanksgiving. The pie crust was completely glued to my clear pyrex pie plate. Pillsbury does have a tip on the crust box that suggest if making high sugar pies to dust both sides with flour. I did do this but I think next time I will grease the pie plate and flour both sides of the crust.

Right, an old thread but it made me think how pecan pie filling can bubble up in the oven, then calm down again. Just the nature of the filling. A little higher edge on the crust can be both helpful and pretty when it comes to pecan pie.

Sister discovered how to fix it. This year we had pecan pie from Sweet Kaki’s. It was delicious and didn’t stick to the pie pan!

Great!👏🏻