Maple Pecan Pie

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We LOVE Ina, but something wasn't right with my finished pie. It smelled wonderful, and looked wonderful but the inside was such a disappointment in taste, color, consistency and texture. I agree with the first reviewer that some changes should be made, like adjusting the corn syrup ratio, trying dark corn syrup instead, and adding sugar. The pie tasted bland and too "eggy" to me too. It didn't taste anything like the pecan pie we were expecting. I've made quite a few different pecan pie recipes and many of Ina's recipes...but this one wasn't good, or I just messed up one of her new foolproof recipes and am too foolish to know what I did wrong. Hope someone can figure out what 's missing and how to make it better! I would try again . PS: Baked this with Ina's "Perfect Crust" recipe, and that recipe was a winner! ***Update: Just saw Ina on "Katie Couric" show where she said 1/2 cup maple syrup, not 1/4 cup. She also said this pecan pie was not sweet like most.

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I would definitely make changes to this pie. First of all, the honey overpowers the maple flavor. I could not taste any maple whatsoever. So my first change would be to omit te honey entirely. I think I'd do 3/4 cup syrup and 3/4 cup light corn syrup. Or maybe increase the maple syrup to 1 cup and stick with half a cup of light corn syrup. I may also use dark corn syrup instead. Perhaps throw in some brown sugar also. The other major change that I'd make is to drastically reduce the amount of pecans. 2.5 cups is way to much. I think 1.25 or 1.5 cup pecans is plenty. I love pecan pie and will try this again for sure with the changes I mentioned above.