Wayne wrote:

Yes, I agree. I hadn't actually made this recipe, but posted it for
Michael because of the crust used in it, which he was seeking. When I
make
pecan pie I always use a combination of brown sugar and white corn
syrup.
That seems to suit my taste the best.

*****************
I can't recall if I thanked you for that, so just in case: Thank you!
I have
not tried it yet because I balked at the price of pecans. I don't know
why,
but at Sam's Club I can get walnuts for about 1/4 what I would have to
pay at the grocery store, but there was no break on pecans at all.
They
weighed in at close to $5.00 per pound. I can get walnuts there for a
little
about $2.00 a pound.

I'll keep in mind Hahabogus's suggestion to try brown sugar instead of
white.

Michael