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[quote=Anonymous][quote=Anonymous]I've never made a pecan pie but do bake [b]chess pies [/b]often, which also need to sit out awhile before getting firm. Did yours firm up after awhile? I did find several sites with Ann Landers' recipe, and it does seem that some people had trouble with a runny filling. Most said to bake for 45 - 50 minutes, and all said to give it time to set. Also, are these the exact ingredients you used? I would think that using larger eggs would help it to be firmer as well. 1 cup white corn syrup 1 cup dark brown sugar 1/3 cup melted butter 1 cup shelled pecans 3 eggs 1 dash vanilla extract 1 pinch salt 1 (9-inch size) unbaked pie shell Bake at 350 for 45 - 50 minutes[/quote] Please share your chess pie recipe! :)[/quote]
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