The following recipe is from John Thornes book Outlaw Cook and is preceded by several pages on his search for the perfect pecan pie. He concluded that because the recipe is so simple it is amenable to infinite variation and all you can do is hone it to your own palate. He also spent a great deal of time and energy researching pre-corn syrup sugars, which 19th century recipes would have used, which is how he ended up using golden syrup.
Fine-tuning your pecan pie:
A little cream (about 1/4 to 1/2 cup) mixed into a pecan pie filling before baking gives it a richer, lighter texture.
For a sweeter, lighter pie: add more sugar and use fewer pecans; for a denser, less sweet pie: add more pecans and use less sugar.
The buttery flavour and the lard-induced flakiness of a butter and lard crust make it the perfect one for a perfect pecan pie. And a Southern pecan pie authority I know suggests that you roll out the dough a little thicker than usual; a thick, richly shortened crust provides an appetizing balance to the sweetness of the filling.
MY PECAN PIE
1 well-packed cup full-flavoured brown sugar
Scant 2/3 cup golden syrup
2 T dark rum
4 T butter
1/4 t salt
2 cups broken pecan meats
9-inch unbaked pie shell
Preheat oven to 350F. In a large saucepan, heat the brown sugar, golden syrup and butter to the boiling point. Stirring constantly and scraping back any foam that clings to the side of the pan, let this mixture boil for about 1 minute. Remove from the heat and let cool while, in a separate bowl, you beat the eggs until creamy.
When the boiled syrup has cooled, beat in the eggs, salt and pecans. Pour into the unbaked pie shell and bake for about 50 minutes.
Being Bermudian I use Goslings black seal rum, which is pretty potent, but any good dark rum will do. For the brown sugar I like muscovado, but not sure if you can find that where you live.