One of the things I've been asked to bring to our communal Thanksgiving dinner is pecan pie . . . which I've never made before ! So, as usual, I've looked through loads of recipes on-line and in books and have now thoroughly confused myself. Here are my problems (as far as I know at this point ): 1. I'm not nuts about the idea of corn syrup. Is it absolutely necessary? I've found lots of recipes that use grade B maple syrup (along with some sugar) instead. Has anyone had experience with that? Would it totally disappoint the pecan pie fans? 2. I've read a lot about the filling not getting done enough. Any suggestions for avoiding this problem? 3. I've read that docking the pie crust is a bad idea because the sugary filling will seep through, making cutting the pie a nightmare. thoughts? 4. Does anyone have a fabulous pecan pie recipe they'd like to share Thank you all and have a lovely Thanksgiving!