Thanks to all the hearty endorsements of Lyle's Golden on these boards, I replaced Karo in my Grandmother's pecan pie recipe w/ Lyle's. I must say it tasted delicious coming out of the can, but it WOULD NOT SET UP. I baked the pie as long as I dared...the pecans were starting to burn and the crust was getting WAY dark. Still, after 16 hours to set up, when I served it the next day, it made a big puddle of Lyle's in the bottom of the pie plate. The pie tasted fine, and if you allowed each slice to "drain", I was able to put something that looked decent on the plate for my family, but I sure was PO'd to have unneccessarily compromised an unbeatable classic recipe.
Do I need a different recipe to use Lyle's? Or is this problem something that people are just willing to deal with in order to be PC about not using HFCS?