Am making a pecan pie for Thanksgiving.

I like the recipe on the Karo Syrup bottle and usually use that one, but I
have noticed the few times I've made pecan pie, the filling actually soaks
through the bottom crust and often this causes the pie to fuse to the bottom
of the pan.

It tastes great, but it makes a mess.

How do you prevent the sugar custard from soaking into the crust?

I'm looking for the crust to actually be crust....a distinct layer that
separates the filling from the pan.

Any pecan pie bakers out there who can share their tried and true secret
with me?

Thanks
Sheryl