In news:rec.food.cooking, " > posted on
Sun, 5 Dec 2010 22:33:58 -0800 (PST) the following:

> I run into the same dilemma when I bake a pecan pie once a year for
> Thanksgiving. At the end of the minimum baking time I give the pie a
> gentle shake. If the whole thing shakes like gelatin then I know it's
> done. If I see any sloshing or definite movement in the center then I
> leave it in for 3 more minutes and check it again. If it doesn't
> jiggle at all then it's overdone.

Pecan pie has to be the most concentrated source of sweetness on the
planet. I want to make one with less sugar, but I keep getting the
feeling that even leaving out some of the sugar might not even result in
the same texture. So much of it is nothing but Karo and sugar with eggs.

Damaeus