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[quote=Anonymous][quote=Anonymous][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]

Happy to share! I've had this recipe for such a long time and love it! Possibly the best cook in Tennessee gave it to my mom about 40 years ago, and it's never failed me. The person who shared the recipe was a home economics major, plus she was the kind of person who hosted large family dinners on Sundays. If you want any more dessert recipes or her wild rice/crumbled sausage recipe, just let me know!  :D

[u]Chess Pie[/u]

3 eggs, beaten
3/4 teaspoon vanilla (Not vanillin!)
1 tablespoon vinegar
1 stick butter, melted (I use the lightly salted)
1 1/2 cups sugar
1 tablespoon cornmeal

Beat above ingredients with an electric mixer.  Pour into double boiler and heat (just enough to heat--not trying to cook it) over slow boiling water. Pour into unbaked pie shell and bake about 40 minutes at 350 degrees.
Cool thoroughly before cutting.[/quote]

Correction on the vanilla--supposed to be 3/4 tablespoon vanilla[/quote]

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