Hello,

Here are some suggestions regarding the problem you're having getting a pecan pie to set:

- Check that your oven heating to the correct temperature.

- Bring all ingredients to room temperature before using.

- If you're using extra-large eggs try using large.

- As instructed in the recipe, bake until until knife inserted halfway between center and edge comes out clean. If the crust is getting too brown, cover the exposed crust with a strip of aluminum foil shaped over and around it.

I hope that's a help!

Happy Holiday Baking,

Betsy

Classic Pecan Pie
Yield: 8 servings

3 eggs, slightly beaten
1 cup sugar
1 cup Karo® Light or Dark Corn Syrup
2 tablespoons margarine or butter, melted
1 teaspoon vanilla
1 1/4 cups pecans
1 (9-inch) unbaked or frozen deep-dish pie crust

Preheat oven to 350F.

In medium bowl with fork beat eggs slightly. Add sugar, Karo®, margarine and vanilla; stir until blended. Stir in pecans. Pour into pie crust.

Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.