Hmmmm. I might very well give this pecan pie recipe a whirl. The suggestion of using maple syrup instead of corn syrup (I always use dark, not light), and lightly toasting the pecans both sound intriguing.
The recipe I normally use (https://hill-kleerup.org/blog/margie/daves-favorite-pecan-pie.html) is not quite as interesting as all that, but nobody's complained yet.
If You’re Not Making Your Pecan Pie With Maple Syrup, You Are Doing It Wrong
Pecan pie is pretty much candy with a crust. It’s cloyingly sweet, offers both crunch and a gooey filling, and contains approximately as many calories per slice as a plate piled high with turkey, stuffing, and sweet potatoes. It’s also super expensive this year. Do these sound like arguments against…
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<homer>
<drool>
Pecan pie … my favorite.
</drool>
</homer>
Since this year's pie was pecan soup (other years the recipe from Simply Recipes was fine) I think I'll try this for Christmas Day brunch. Have a lot of pure maple syrple on hand, too.