I prefer a lot more nuts, and less of the filling, as does my family. This particular recipe makes the pie extra heavy in nuts, and a little chewy. I also find the addition of the bourbon takes away some of the cloying sweetness that pecan pie can have. Let the pie cool IN THE OVEN with the oven off for about 15 minutes, then crack the door and let it continue to cool another 15 minutes or so. This will prevent cracking of the top - as it should with any kind of custard filling.