The secret is not only in the ingredients, but also in the process.  To avoid soggy undercooked piecrust: brush it completely w/beaten egg white.  Pre-bake in 350-degree oven for 10 minutes.   Line crust with the pecan halves. It is important for the pecans to go into the crust first.  It makes all the difference in the flavor.  It calls for 1 C. of pecans.  It is standard w/all recipes.  Pour the above mixture over the pecans.  This is a very rich pie.  Chocoholics add 1 C. semi-sweet chocolate chips, but that is up to the individual.  The chocolate really intensifies the richness.  The pie will shake in the center when you take it out, but will firm up.  Also, if edges of crust start to get too brown, cover them with aluminum foil to prevent burning. 

*It has been awhile, since I made the pie. At that time, I could get this brand.  Your favorite pancake syrup will work.