The thickener in a pecan pie is the eggs? Are you making it a cream or custard pie? If you are changing it that much?? For fruit pies I use tapioca.
For cream pie, I use the cornstarch method on the side of the Argo box. For pumpkin and other custard pies, eggs are the thickener.
Nan

Mt thoughts exactly on the eggs, that is why I wanted to see the recipe. For a 9"deep dish type pie, at least three large eggs. I also like them at room temp. If you are using more than the regular liquid add an egg. CF:)

if you are making a pecan pie of sort - your egg/sugar/liquid mixture makes your custard - so your egg and sugar to liquid ratio is very important - the egg ratio needs to be heavier so cut back on any liquid (like bourbon, etc) you are using
if you are cooking your filling on the stovetop (some recipes calls for it) then do it slowly over low heat and do not stir or it will be runny

btw - invest in a decent oven thermometer - if your oven is running slowly and not up to temp, your pie will run as well, your filling will not set

It is a liquid and egg mixture that I am having trouble with. I don't see how I could cut the liquid back without cutting back on the taste. I was thinking of adding another egg but afraid of REALLY messing it up.

I think I am going to try tapioca first. Someone gave me the great tip of running it through a food processor so that you don't get the beads. No big deal if this doesn't work since I still have a few weeks to perfect my recipe.