I've been making this NYT rye pecan pie recipe several times a year the last few years. I've always liked it, and it is always a hit. My taste must be changing, because the one I made for Thanksgiving was just too sweet for me.
The sugars in the recipe are 1 1/4 cup light brown sugar, 1/3 c. dark molasses, 1/3 c. light corn syrup. How would you recommend playing with these amounts to reduce the sweetness?