"great recipe....hey those who are getting dry meat....did you by chance NOT use the three odd cups of marinade to cook it in and NOT cover the dish??....this is a braised dish....braising is a method where meats (usually tough and fatty ones) are cooked for a very long time at low temperatures in moisture(water, wine or broth)...your meat is not overdone if it is over 170 degrees ...the point in this type of cooking is to break down the sinue of the muscle in the meat...thereby making it fall apart....you keep it somewhat submerged in liquid during this process to keep it moist while it does this....also whenever I braise i occasionally flip the meat around in the liquid to keep it evenly moist .....just a small tip....for those who are finding their meat dry and overcooked...................."

" DO NOT be tempted to adjust the temperature down and lengthen cooking time in order to minimize carmelization on the top...it will only overcook your crust, and undercook your filling. (Even with foil and ring covers).
DO...adjust with the 1/2 white 1/2 dark brown sugar, 1/2 light 1/2 dark corn syrup, temper your eggs, add 1/4 tsp salt, add 1 tsp vanilla, 1 TBS really good small batch bourbon(like Maple Hill)increase your pecans and TOAST them....
These adjustments work wonderfully to give great flavour and wonderful depth to the dish. But do cook at 350 F and DO check at around 40min.
...most likely most people will find this pie is done between 45-50 min.