On Sun, 6 Jul 2014 16:57:07 GMT, "l not -l" > wrote:

>
>On 6-Jul-2014, notbob > wrote:
>
>> Not exactly sure why my pecan pie filling didn't set up. The eggs and
>> syrup weren't too old. Made the exact recipe on Karo (no HFCS)
>> bottle. Filling heated to 220F and was carmelizing, yet still didn't
>> set up. So, I ended up with a runny pecan pie, even after fully
>> cooled.
>
>Just in case it ever happens again; runny pecan pie filling makes a tasty
>spread for biscuits or topping for pancakes.

A topping for 'nilla ice cream, or pound cake, or both together, with
whipped cream.