And another pecan pie, different recipe

This morning I tried some roll-out pie dough from CM (called Wholly Wholesome) and I used the recipe on the Karo bottle.  It's almost the same as the one we always used at home, but with a little butter and more pecans.  I used smaller pecans this time, but didn't chop them.  I think it looks nicer with the whole pecans, but it sure is hard to cut.

I won't have an opinion until tomorrow when we cut it at work, but it looks good, though a bit too brown.  The recipe said it had to be 200 degrees in the middle of the pie, so I used a meat thermometer (?) and tested it.  But long before that, the crust was looking a bit burned.  So we'll see.

I took pictures but it's already 8:25 pm and I'm ready to slow down.  I did a lot this weekend.  Right now I'm listening (for a second time; it was on last night, too) to a report on FoxNews about Charles Krauthammer and his new book, Things That Matters.  The library has it on order - I placed a hold.  This has nothing to do with baking, but everything to do with conscience, so I'm slipping it in.