Pecan Pie—Prototype 2:
Let's try this again, but with just one pie.
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)

Pour (carefully!) the entire filling into one graham cracker pie crust (about 9") and bake at 350 degrees for 30 minutes (or until center of filling reaches 200 degrees). Afterwards, remove the pie from the oven and cool it down at room temperature for about an hour, then serve, store or refrigerate.
The filling ended up coming out way too soft! It was hopelessly unstable, even when refrigerated. The taste was alright, but what a mess!

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