This was a very good pecan pie recipe, but I felt that it was missing something. I was out of corn syrup and CRAVING pecan pie like no one's business, so I was very excited to find a recipe that called for maple syrup, as I had that on hand. It was the high grade kind, and although I did like the somewhat mild flavor, I still thought that the pie could have used a little more depth of flavor. I didn't toast the pecans in the butter- I just did them in the toaster oven- so perhaps that was the culprit. In any event, I think that when I make it next time I will add a few tablespoons of JD whiskey to amph it up a bit :)
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