Martha Stewart's Maple Bourbon Pecan Pie

[Chef Ginny Barry]

http://www.food.com/recipe/maple-bourbon-pecan-pie-184242

I have tried making this pie for the last three Thanksgiving's with varying results even though I followed the recipe;
the main issue is that about halfway through a third of the filling spills over and the top burns. What can I change ?

Maple Bourbon Pecan Pie

[duonyte]

Probably the easiest solution is to use a deeper pie pan. It sounds like there is more filling than your pans can hold. If you don't have time to get a deeper pan, then I would hold back a quarter or so of the filling. You could make smaller pies/tarts in tart pans or custard cups with the extra filling.

[Chef Ginny Barry]

Thank you I will try your suggestion! Any ideas how I might prevent the burning? I have tried foil around the edge but the middle still gets burned,
and then it tastes like burnt sugar.

[duonyte]

Can you move the rack to a lower spot - it may be too close to the heat source.

[Chef Ginny Barry]

Thank you ... I will try that!