The BEST pecan pie recipe

Next week is Thanksgiving and we’ll be spending it with relatives out on Long Island. We need to bring a dish so I dusted off an old recipe we cut out of the SF Chron years ago. Before submitting it to “the public,” I needed to practice.
It was awesome, if I do say so myself. Not too sweet. In fact, I don’t think you need the ice cream or whipped cream it recommends to accompany the pie. Just serve with a big glass of milk. Also, while the recipe recommends the final baking step be 45 minutes, keep an eye on it. We found that 35 minutes were enough for us.
One Facebook friend mentioned that the best pecan pie recipe they found is the recipe on the side of a Karo corn syrup bottle. The ingredients in that recipe and this one are similar but we found that the (much) higher butter content and using brown sugar instead of white makes the Chron recipe pie less sweet and more to our tastes.
Tomorrow, if the mood is right, I need to practice making good ole fashioned, corn bread dressing like we used to have in East Texas. That oyster and chestnut stuffing those Yankees eat is just not going to cut it any more.