I have been using my ex-MIL's pecan pie recipe for years and it always turned out fine. For whatever reason, the past two years the pie has never set and is just a runny mess. My oven works for all other baking projects, so I would assume that it is not the culprit. I've wondered if the eggs being cold could be the reason. This year I tried adding corn starch to the mix and still it came out runny. The recipe follows:
3 eggs
1 tsp vanilla
1 c Karo
2 Tbs melted margarine
3/4 c sugar
1/8 tsp salt
1 c pecans
Mix eggs and Karo with fork. Mix in sugar, salt & vanilla. Add the melted margarine and pecans last. Pour into unbaked pie shell. Bake at 400 for 15 minutes, then cut back to 350 for 30-35 minutes.
Any ideas?
3 eggs
1 tsp vanilla
1 c Karo
2 Tbs melted margarine
3/4 c sugar
1/8 tsp salt
1 c pecans
Mix eggs and Karo with fork. Mix in sugar, salt & vanilla. Add the melted margarine and pecans last. Pour into unbaked pie shell. Bake at 400 for 15 minutes, then cut back to 350 for 30-35 minutes.
Any ideas?