I have long adored pecan pie but bemoaned its cloying sweetness. My solution was to make it in a tart pan, which offers a more equitable balance of crust to filling. I also increased the amount of nuts in proportion to filling, which results in more of the pecan flavor and less of the sugar. Lyle’s English refiner’s syrup instead of the usual corn syrup adds both a more beautiful, richer golden color and a less sugary, more lilting flavor.
Softly whipped cream, barely swee