Cranberry Pecan Pie Recipe - Barbara Bakes™ (2024)

FAQs

What's the difference between a pecan pie and a tart? ›

The main difference is that tarts only have a bottom crust, and the crust is much thicker than a pie crust.

A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The Karo Classic Pecan Pie recipe calls for baking the pie for 60 to 70 minutes at 350 degrees. In some ovens, however, the pie can take 75 minutes or more.

Pecan pie contains more calories but offers you plenty of nutrients that you can't find in any other pie. On the other hand, pumpkin pies have a lower calorie content. But pumpkins contain fewer nutrients compared to pecans. Hence, both of these pies are healthy in their own way.

Some of us prefer the sugary sweet custard and crunch you get from a traditional pecan pie. Some of us prefer the smooth, creamy texture and warm, comforting spices of a classic pumpkin pie.

Pecan pie has a somewhat similar set of issues—the filling can crack, the bottom can be under-baked, the filling can seep under the crust, and the nuts can be soggy. Like the pumpkin pie, the filling will crack if the pie is over-baked or cools too quickly.

You can only keep it at room temperature for two hours. Since pecan pies contain eggs, they have more chances to get bad and make you sick. So, if you have kept your pies in the fridge, put them back within two hours. On the other hand, store-bought pies contain preservatives that keep them from spoiling.

You can reheat it in the oven at 325 degrees F (165 degrees C) for 15 minutes. If you won't eat your pecan pie within a few days, it doesn't have to go to waste. You can freeze the entire pie, or even individual slices, wrapped in aluminum foil or plastic wrap for up to two months. Thaw in the refrigerator and serve.

While pies look covered from all sides, tarts are open from the top and you can easily see the filling on top. Another difference lies in the base. While pies have a thin and smooth crust, tarts have a rather thick and crumbly crust which crumbles down when pieces are cut from the tart.

Pies are served straight from the dish in which they were baked. A tart is a sweet or savory dish with shallow sides and only a bottom crust. Tart crusts are usually made from pastry dough: traditionally flour, unsalted butter, cold water, and sometimes sugar. The goal is a firm, crumbly crust.

1. : pleasantly sharp or sour to the taste. 2. : having a sharp or biting quality. a tart voice.

What is the difference between a pie dish and a tart pan? ›

In French cooking we make a difference between a tart pan (for quiches or fruit tarts with no filling) and a pie pan (for American style pies and cakes such as the NY cheesecake). You will find both sizes here: the tart pan is wider and shallow. The pie dish is smaller but deeper.