Candy says this pecan pie is a nice change from those made with corn syrup-based fillings, but warns that using brown sugar made from beet sugar will lead to a gluey filling:
1 cup coarsely chopped pecans
unbaked 9-inch pie shell
1 lb. light brown sugar
1 stick (1/2 cup) unsalted butter, melted
1 Tbsp. bourbon or 1 tsp. vanilla
Preheat oven to 350F. Scatter pecans in bottom of pie shell. Stir together remaining ingredients (do not beat) and pour over pecans. Bake 40 minutes, then reduce heat to 225F and bake 15 minutes longer, until pie is set.