Pecan Pie—Prototype 1:
Featuring a graham cracker crust.
2 eggs (brown recommended, large)
1 tablespoon sugar
1 teaspoon xanthan gum
(Tip: blend these three above ingredients first, before adding the other ones below.)
2 cups light corn syrup
1 teaspoon vanilla
1/4 teaspoon salt
4 oz. chopped pecans (about 1 cup, after chopping)

Evenly divide the filling into two graham cracker pie crusts (about 9") and bake at 350 degrees for 30 minutes (or until center of filling reaches 200 degrees). Afterwards, remove the pies from the oven and cool them down at room temperature for about an hour, then serve, store or refrigerate.
I felt that the pecan filling layers ended up being way too thin. How about using the recipe's entire filling in one pie next time, not two?

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