I baked this pecan pie this morning as a belated bday cake for my husband. It turned out perfectly! Golden flaky crust and filling at just the right texture. The trickiest part of a pecan pie is knowing when the filling is done.. it should be set but still a little jiggly when you take it out of the oven. It you under cook it, it will ooze when you cut it. If you overcook it, it will be thick and chewy.
You can get the recipe for free with a trial from my favorite America's Test Kitchen here.