NYTimes...

I posted the anytime recipe and I'm so glad it was a hit. Now on to Christmas and my grandmother's Swedish meatballs...

Anonymous wrote:I never like pecan pie until I found this recipe. It has "more pecans, less goo" and no corn syrup. Its now one of my favorite desserts and it doesn't even have chocolate!!

https://cooking.nytimes.com/recipes/1022734-maple-honey-pecan-pie?unlocked_article_code=1.xU8.Aeac.lbXIP84mfNWh&smid=share-url

I made this, added some dark chocolate chips before baking (and more pecans than the recipe calls for per the comments), and it was fantastic. People who have been happily eating my Karo syrup pecan pie for years raved about it. And, I like that it's made with honey and maple syrup rather than corn syrup. Thank you for posting!

Glad to hear it, OP. I’m so jealous, as I love pecan pie (straight, thank you, no chocolate needed), but have a nut allergy at my Thanksgiving table so it is always out of the question. All these recipes have me salivating!

OP with a pecan pie update.

First of all, heartfelt thanks to you all for recipes and advice.

I ended up using the America’s Test Kitchen pie crust recipe and the Pioneer Woman filling recipe. And my pie wasn’t perfect, but it was fantastic tasting. I have the confidence to make more pies now, and who knows—maybe one day mine will be as good as my mom’s!

Thanks again. So much!!