Remember last week I asked about how to avoid the pecan pie filling from
soaking through the crust and fusing to the pie pan????

Well, I took Bob and Wayne's advice, and I prebaked the crust and glazed it
with egg wash.

I also pre-heated the filling.

I used the recipe from Joy Of Cooking, which is nearly identical to the Karo
syrup recipe, except with twice as much butter. So it was pretty much Bob's
recommendation.

Anyway, I pre-baked the crust, glazed it with egg wash, and pre-heated the
filling. JOC proscribed 35-45 minutes baking time. I pulled it out at 40
min.

I just took the pie out of the oven and guess what?????

The crust is soaked through with sugar custard anyway.

Not entirely, but you can see it in big blotches, right through the clear
glass pie pan.

The crust is beautifully golden, the filling seems set but still a little
jiggly (as the recipe proscribed). It looks great, except....the stupid
filling soaked right through. That pie is NEVER coming out of that pie pan,
is it?

If I followed your tips for preventing this stupid thing from happening, and
it happened anyway, what the heck did I do wrong?

I am so upset over this. I so wanted this pie to be perfect and I took extra
steps to avoid exactly what happened. I'm damn near ready to toss it and
try again, but I can't really afford to do that.

I guess there is nothing I can do now, but I am really ****ed off and had to
vent.