Out of this world! I didn't know which recipe to try. There were so many. I'm glad I picked this one. It was perfect. It set up nice and firm and had a crunchy top. After refridgeration, it didn't get runny like other pecan pies I've tried. I did use dark corn syrup instead of light. That may have been the magic ingredient. The only thing I altered was I had to bake it an extra 20-25 minutes, but who cares, it was definitely worth the wait.
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