I’m going to break away from the rules and post the recipe first, then the tips and/or story behind the recipe. You’re welcome! Tips & Backstory Me, pie crust and pecan pie filling have struggled to get along for many years. I have never been able to get my pecan pies to set well without having to first burn them a bit. It doesn’t help either that fructose behaves a bit differently that sucrose (table sugar, cane sugar). Fructose tends to liquify and cause batters to be more soupy. It is a bit sweeter than sucrose. It tends to brown more quickly at lower temperatures, yet requires a higher temperature…