I have always loved pecan pie, but I feel that the corn syrup used in most recipes makes the recipe too sweet and that detracts from what is best about the pie: the nuts! I like tons of nuts in my pecan pie; both broken into large pieces (never finely chopped) and placed on top, where they become wonderfully toasted and crunchy.

This recipe is a combination of several recipes. I think it has the perfect amount of filling and just the right texture. The pie should be firm enough so it cuts nicely into pieces, but tender and almost creamy at the same time.

Make sure you use the best quality pecans in this recipe. If you have pecans that have been sitting for a while in your pantry, don't use them; buy fresh. Pecans can go rancid after a few months. I once made a complicated cake recipe and didn't taste the pecans before I used them, and the whole thing had to be thrown out. There's not much more discouraging than that!

I always use my Hot Water Pastry recipe for this pie. The pastry is tender without being too flaky, and it stands up well to the filing, which is dense and fairly sturdy. But you could use other pie crust recipes if you'd like. Make sure you let the pie cool completely before serving it.

This pie is perfect for Thanksgiving dinner. Serve it plain or with a scoop of cold vanilla or butter pecan or coffee ice cream.