I am not really fond of most pecan pies as they always seem too sweet. I found this recipe somewhere and I always use it when making pecan pie. Much better than the pecan pie filling from Williams Sonoma for sure. And there is a variation for my Royal Hawaiian Pie posted at the bottom of this recipe.
unbaked pie shell
butter, room temperature
corn syrup, dark
1Preheat oven to 350°F. In a medium mixing bowl, cream butter and sugar together well.
2Add dark corn syrup and salt and beat well.
3Add eggs, one at a time, mixing well after each addition. Stir in pecans.
4Pour into unbaked pie shell and bake at 350° for 50 minutes. Cool
5For Royal Hawaiian Version: Proceed as for Pecan Pie but substitute for the pecans: 1/2 c. lightly toasted coconut (Flaked or shredded) and 1/2 c coarse chopped Macadamia Nuts.