I pour this creamy filling over the prepared crust in the pan, smoothing the top with my spatula. I sprinkle the reserved ¼ cup of toasted pecans evenly over the surface. I place the pan on a baking sheet (to catch any potential drips) and bake for 40-50 minutes. The cake is done when the edges are puffed and lightly golden, but the center still has a significant, enticing jiggle—like set Jell-O. It should not be fully firm in the middle. I let it cool completely in the pan on a wire rack. As it cools, the center will sink slightly and set into that perfect, gooey consistency.
Pro Tips for Best Results
I tested the doneness three different ways: baking until a toothpick came out clean, baking until just set, and baking until the center had a pronounced jiggle. The pronounced jiggle is the winner. A clean toothpick means you’ve overbaked it into a cake. That remaining wobble in the center is what guarantees the iconic, custardy, gooey texture as it cools. Pull it when the edges are golden and the middle looks underdone.
Here’s what I learned the hard way about the crust: press it firmly. The first time, I just patted it into the pan. When I went to slice the cooled cake, the crust crumbled and didn’t hold together. Now, I really press it down with the flat bottom of a cup to create a solid, cohesive base that can support the rich filling and cut cleanly.
For the most beautiful presentation and easiest slicing, use a springform pan. The removable sides make it simple to transfer the whole cake to a serving plate without flipping it. If you only have a regular baking dish, that’s fine—just serve it directly from the dish. Chilling the cooled cake for an hour before slicing also yields the cleanest cuts.(See the next page below to continue…)