Well, jelly, I'm not much of a baker, but if your pie looks anything like these "pecan pie" - Google Image Search
most likely you are doing everything correctly.
If you are using dark corn syrup (my preference), the filling will be very dark.
The filling of pecan pie IS goo - delicious goo! And the top will develop a little crust, making it a different texture than underneath.
To prevent the edges from burning, foil some aluminum foil over the edges of the crust and leave it there for half the baking time, removing it when halftime is up to brown the crust.
The bottom isn't burned, is it?
You can send all your rejects over to ME!