Sweetened with maple syrup and a modest amount of brown sugar, this pie features a rich medley of pecans, almonds, and walnuts.

It was lovely to spend some extended time in the kitchen over the Thanksgiving holiday. A few months ago I started a new part-time job working at a school.  Though I enjoy the challenge, working more hours outside the home has left me with less time to experiment and develop recipes, though I still share some posts on Instagram.

Even this pie was no experiment, because we’ve enjoyed it with family and friends on several holiday occasions in the past.  What I like is that it wins over people who like pecans and pie but who tend to avoid regular pecan pie because it tastes far too sweet.  All through my growing up years in Oklahoma, I wondered this: Why does every pecan pie have to be ruined by being so ridiculously sweet?

Not so with this recipe.  It has no corn syrup, which you would never find in my pantry anyway.

Instead, pure maple syrup and brown sugar compliment the rich nut flavors without taking over.  The mixture of nuts is also adjustable to your liking or what you have available.  Feel free to swap out the almonds or walnuts for more pecans if you wish.