Here is my current recipe for pecan pie, arrived at after dozens of changes I’ve made over the years to an old restaurant recipe. As time has gone on, I’ve reduced the amount of sugar, lowered the baking temperature, and toasted the pecans. One more thing you need to know: If you decide to warm a piece of this in the microwave, do so for only about 15 seconds. For some reason, the pie superheats and splatters after about 45 seconds.