The amount of eggs is important in this recipe. I generally use extra large eggs in this recipe. If not using the largest size eggs available, it shouldn't hurt to add an additional egg.
In reading some comments from readers I suspect all corn syrup is not the same in all places. Here it is very thick. Thicker than molasses at room temperature. If your corn syrup isn't that thick be sure to add that extra egg as insurance that the pie will set.
Make sure you are using a large enough pie plate as well or the filling will be too thick, a shallower pie is better for setting. I bake it in a 10 inch pie plate or even an 11 inch tart pan.
As long as the crust doesn't burn, an extra few minutes in the oven should not be a problem if needed as well.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.