The Pecan Pie: Responding to Issues of Crust Burn and Filling Ooze

8 Pages Posted: 31 Mar 2021

See all articles by Stephen W. Mazza

Stephen W. Mazza

University of Kansas - School of Law

Date Written: 2020

Abstract

The components of a typical pecan pie filling are fairly consistent: Pecans, eggs, butter, sugar. Although recipes for the pie are numerous, most fail to address directly two age-old concerns associated with the pie: (1) The tendency of the pie’s outer crust to burn [hereinafter “crust burn”]; and (2) The risk that the pie’s filling will not set up sufficiently and will leak once the pie is served [hereinafter “filling ooze”]. The two issues are related as both derive primarily from the period of time during which the pie is baked.

This Article adds to the literature by directly addressing crust burn and filling ooze. It approaches these issues from both a quantitative and qualitative standpoint and suggests solutions that should eliminate the issues moving forward. Part II describes the ingredients for the pecan pie and its assembly. Parts III and IV address the burn and ooze issues, respectively. Part V concludes with serving suggestions and avenues for further research.

Keywords: pecan pie, filling, crust, burn, ooze

Suggested Citation

Mazza, Stephen W., The Pecan Pie: Responding to Issues of Crust Burn and Filling Ooze (2020). Available at SSRN: https://ssrn.com/abstract=3798571

Stephen W. Mazza (Contact Author)

University of Kansas - School of Law ( email )

Green Hall
1535 W. 15th Street
Lawrence, KS 66045-7577
United States

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