Pecan Pie—Prototype 3:
Let's build up the stability! More xanthan gum—and some additional baking time.
2 eggs (brown recommended, large)
1 tablespoon sugar
2 teaspoons 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 35 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 was much more stable this time, but its texture, while firmer, seemed kind of like that of a thick, gooey/goopy paste. Maybe what I really needed was another egg (and possibly a small decrease in the xanthan gum).

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