It is a common problem. It is the only dessert DH likes for the holidays. So i make it a few times from Thanksgiving thru the new year.

At one point in the cooking process, often just a few minutes, the filling comes to high temp and rises and crests, almost a bubble-over...if you choose to watch it you will see it. It does settle quickly so it is often missed...

A hot and fluid liquid like water, then settles to a harder crack phase and goes back to a caramel. A much higher baking shell and taller crust than the contents seem to need, is the best solution...Why you often see pecan pie much lower than the crust surround.

I use less sugar, more nuts and an extra egg than my recipe calls for. Seems to control than over boiling and we like it better than the sweeter version. A bit chewier and holds a cut slice. I don't think i'm making a custard but it is in that direction.

Oh, and i use a tin tart pan with the separate bottom. I know some that use glass pie pans have trouble.

"Higher baking shell" refers to a taller sided pan? To go with the taller crust?

I haven't even approached a pecan pie this century, but what Sleevendog said about people with glass pie pans having trouble goes along with my first thought, which was that the bottom crust was baking too quickly. People use glass pans to help the bottom of fruit pies cook better. S.'s candy-making way of looking at it is very revealing. :)

We had a thread going recently about this and the consensus seemed to be that if you didn't fill the crust quite as full, the problem was alleviated. I've not made many pecan pies as my family doesn't like/eat them, and have not had that problem, but several others here did and lessening the filling or using a bigger pan seemed to help.

Annie

Thank all of you for your help.

I love pecan pies....and have made lots and lots of them. Never had the crust bubble up...never had any sort of problem...I fill the crust pretty full. This recipe makes an 8 inch pie, for a 9 inch pie plate U make 1 1/2 times the recipe>
My crust is pretty standard, 1 stick of butter, 1 1/4 cups AP flour, 1/2 tsp salt, 3 T vodka and enough ice water to hang it together....chill 30 minutes and roll out.
Pecan Pie...The recipe came years and years ago from a restaurant in Silver Springs Florida
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 margerine!)
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.

Maybe the crust is not short enough - meaning, not enough fat in the recipe? wouldn't that make a stretchier dough?

I also prick all over w/ a sharp fork to help prevent the bubbling. I've rarely had a problem w/ this - thinking it also may be that I always make Pate Brisee pastry & keep the dough chilled until the last minute.

I have been making pecan pies for over 46 years and never had this problem before. I make my own pie crust. I don't know why this has started with the last 3 pecan pies that I have made.

Are you using a different brand of sugar? That can make a huge difference (most specifically if it's beet rather than cane--there's only a tiny difference between them chemically, but they sure act different).

This is the same oven, same pan, same flour, same shortening? What's different about the way you've made the last three pies to the previous 45 years? If it's none of those things, what other environmental changes do you have? Is the air in the kitchen warmer or colder? Do you start with all ingredients fully room temp? If not, are some of them colder than they used to be? What's different in your house?

That's a puzzle when you've done them successfully before. Can you come up with a change someplace that has slipped your attention?

It's not my personal fav pie, but I do make it every holiday for my nephews wife. Dear Abby's Pecan Pie. The sugar is brown, not white. I chop the nuts, mix them into the filling and use pecan halves to decorate the top before baking - in a glass pan. I have a better crust recipe, the one with vinegar, egg, baking powder that I make but that one makes enough for 4 pie crusts. With the others I do for holidays, the math works out for me making a single crust for this one pie, the simple 1/2 C shortening, 1 C flour, dash salt, little ice water till rollable. I don't chill it, I always have my eye on the clock and finished is my goal ;) 45-50 min at 350 or until toothpick comes out clean. Nothing special at all and I've never had a problem, only rave reviews.

It was the apple cream that cooked up, out, and all over my oven last week, the pecan well behaved as always.

New oven? Or like mentioned the air temp was unusually hot in your kitchen?

I just baked my third since Thanksgiving in my mothers oven last week. Her oven cycles on and off with a high blast of heat to regulate the temp. Not a great oven and i noticed it is not level so mine sat a bit off level and did get a minor boil-over on one side when it got hot. I opened the oven and it subsided. Just a small inch of the crust stuck to the pan.

This one seemed like a completely different recipe so her oven may run a bit high.

My pan with crust waits in my freezer until i've got oven time. It goes in very cold. A few pricks with a fork before filling. I've heard about a crust bubbling up off the bottom and thought the few pricks with a fork helps that.

Every thing is the same, I use aluminum pie pan from store. Same sugar I've used for years.

Years ago I had the same trouble with popovers....turns out my oven was not maintaining the proper temperature. Perhaps your oven is running hotter?

Are you using margarine? They've changed the formulations on those without calling attention to it, and they melt differently. Oh, and is it store brand sugar? They do sometimes change the source of the sugar on those. (I trust C&H or Domino the most, though one of them could easily be the provider of a store label sugar.)

I agree with Linda, however. You might check your oven with an oven thermometer and see if it hasn't somehow gotten out of whack.

It could be my oven as it is a very old stove. I use C&H sugar.