I was going to make my SOs grandmother a Pecan Pie for this weekends christmas get together. The last time I made a Pecan Pie was over 2 years ago for my SOs bday and that pie turned out... just not right. I dont have any clue what I did wrong. The nuts were sorta burnt but the middle wanst stiff. I also used a gram cracker crust (pre made) in a tin plate. I thought I would do a practice one today and do the real one friday night (?). How long is a Pecan Pie good for after baking (when does it taste its best)? I will be using a pie tin this time also but regular pie crust. Here is the recipe I am going to use http://allrecipes.com/Recipe/Pecan-Pie-V/Detail.aspx If you look through the pictures some of them look rather.. well.. not to be the right texture. Why do they look like that? Any tips/tricks for Pecan Pie? If you have a better recipe I am open to suggestions I dont have any Karo Syrup so I cant use one that calls for that.