There are simple steps to avoid changes in texture, taste, or possible contaminants when reheating a pecan pie or other dessert. First, it matters if the pie is a pre-baked or raw pecan pie.
If the pie has already been baked, but thoroughly frozen, allow it to de-thaw in the refrigerator overnight. Then, allow the pecan pie to sit at room temperature for roughly ten to fifteen minutes to further eliminate more of the chill. Preheat the oven to at least 350 degrees Fahrenheit. Cover the crust with aluminum foil to avoid over-baking or burning of the crust. If the pecan pie is in a foil pan, to ensure even baking of the bottom crust, place it on a cookie or baking sheet. Allow the pie to heat thoroughly before removing it.
Raw pecan pies are typically better when baked from their frozen state. Preheat the oven to 375 degrees Fahrenheit and shield the crust to avoid burning. Place it on a cookie or baking sheet if it is a foil pie pan. Use the lower rack of the oven to get maximum air circulation.
Remember, if the pecan pie recipe contains egg it should not be left out for more than two hours. Properly refrigerate or freeze it to avoid the proliferation of food bourne contaminants. For more specific baking instructions, follow the pecan pie’s original recipe directions for baking, storing, and reheating.