Humor will not be tolerated!! -Portia

I was going to ask a question about why my pecan pie failed yesterday. It was actually really funny - it ballooned up as much as a German Pancake, got really dark dark brown on the top, and then didn't set up. I put tin foil on it to prevent more browning, since I cooked it extra to set up, and then all of the burnt stuff stuck to the tin foil. Voila! Good pecan pie underneath! I mean, it never set up, but it tasted good.

Anyway, before I asked, I searched and then I found this very helpful site: http://community.southernliving.com/sho ... hp?t=11754

I followed the Lion House cookbook, but it looks like a good pecan pie should have a cooked filling so the eggs and sugar are ready to go. And the Lion House version just told you to put the pecans on the bottom and then pour the egg/corn syrup/butter mixture on top. But everyone else says to mix it all together. So I'll try that next time. And use 4 eggs instead of 3, because the eggs is what makes it set up.

Anyway, I learned things today, so I thought I would share.

I love pecan pie.

The age of the eggs could affect things.

i have never heard of having a cooked filling for pecan pie. are you sure it's not just your oven? i only used 3 eggs this year, and it turned out perfectly.