How to bake pecan pie this Thanksgiving, according to pastry chefs

When it comes to desserts, pecan pie is a classic Thanksgiving treat. But even when you have a great recipe, it can be difficult to know when it's the right time to pull it out of the oven, given that you can't use the top crust that most other pies have as a barometer.

USA TODAY spoke to several pastry chefs and baking experts, many of whom host their own Thanksgiving dinners and offer dessert tables full of pies topped with ice cream, whipped cream and other goodies. While they all have different favorite Thanksgiving desserts, they agree on one thing: Dessert is a dish best prepared ahead of the big day.

"Plan on having the pie dough made, rolled out and shaped in the pan," advises Merrie Johnson, Executive Pastry Chef of Bai-Tee Bakery in Ocean City, Maryland. "Make a back up as a spare dough, because you can never have too much pie ready for the holidays. Then build your pie fillings the day before and assemble and bake off fresh the day of your event. Practicing and keeping organized are the keys to baking, along with the desire to be good at it."

How can you tell when your pecan pie is done baking? Here's what pastry chefs want you to know about the process.

Or, you can fully bake the pie a day (or a few days) before. When stored correctly, they usually taste just as good.

"Pie crusts can be made and frozen up to a week ahead," notes Ana Sofia Pino, executive chef of The Popal Group’s Michelin Guide restauarant Lutèce. "Some desserts will be just as delicious being baked the night before and held in airtight containers."

Here's everything bakers want you to know about making the perfect pecan pie this Thanksgiving.

How to make pecan pie

Bakers say the most important step in making a great pecan pie is setting up everything before beginning.

"Organization is everything," says Amy Hosking, pastry chef at Stevedore Bakery at Thompson Savannah hotel in Georgia, recommending that beginners bake their pie at a lower temperature (around 325°F to make sure the pecans on top don't burn). "The more prepared you are, ingredients measured, tools ready, the smoother and more enjoyable the baking process will be."

Find a specific recipe that you're interested in, but the basics of a great pecan pie involve the following elements, experts say:

• Pie crust. "To make successfully a great pecan pie, you need first a buttery crust dough set in a thick pie mold," says Vincent Menager, senior vice president of operations and culinary of hospitality company The One Group. "The heaviness of the mold is important to cook the crust properly and avoid having a soggy bottom."
• Pie filling. Pecan pie filling usually consists of a combination of sugar, butter, eggs, brown sugar, corn syrup, vanilla, give or take a couple of ingredients. Beating them with an electric mixer will make the filling light and airy, Menager says.
• Cover the pie with tin foil around the middle of its baking time. This helps to ensure that the pie doesn't burn because of the sugar in the mixture, Menager adds.
• Give the pie time to rest. The top should be crunchy and the bottom "slightly gooey."

Got the basics down? Some pastry chefs like to get a little fancy with their add-ons. Pino spreads a ganache between the pie crust and filling, which she says is "truly a game changer." Bridie McCulla, Executive Pasty Chef at Northside Social in Virginia, says she plays with the final presentation by topping the pie with a combination of whole pecans and ones cut in half. She also likes to gently toast them before beginning the pie-making process.

How to tell when pecan pie is done

If you've reached this point, pat yourself on the back for getting the pie in the oven. There's only one more step: Taking it out after it sets enough to not be raw, but before it starts to burn. You've got this.

"One should not fear the pecan pie," Pino says, adding that the "best way to tell a pecan pie is done is when you give the pie a little shake and it jiggles like (gelatin)."

In other words, the pie filling should be set, but still have a bit of give. When in doubt, lift up a pecan to check out what's going on underneath; we promise it'll taste just as good.

"It's totally fine to cheat and gently lift a pecan piece to peek underneath if you're unsure of your pie's doneness," McCulla adds. "It will be very clear if things are still completely liquid under there. Just press your pecan back into place like a puzzle piece afterwards."