We start with almost twice as many pecans as the recipe on the Karo syrup “classic pecan pie” recipe. Then we add more butter, more egg, and took away a whole bunch of sugar and corn syrup. Add a bit of small orange peel and we get an irresistible butter, nutty, almost cream pie that isn’t icky sweet. I’ve have farmers market customers from Texas declare “we don’t each pecan pie in the North” call and order full sized pecan pies after trying a mini. Nearly half a pound of pecans goes into each 9” all-butter crust pie. Our pies are baked on a hot stone-floor oven to crisp up the crust.