I loved this. I'm only giving 4 stars, because I had to add some things to it to take it over the top, but I loved it. I made it with the butter flaky pie crust, also on this site, which is basically the same as the crust used in this recipe except it doesn't have sugar in it, and I made it with light margarine rather than butter. As for the pie, I used egg beaters instead of eggs, 3/4 cups plus another 2 tablespoons reduced calorie pancake syrup instead of corn syrup, and splenda instead of sugar. I added a tablespoon of molasses, a tsp of cinnamon, a tablespoon of flour to help thicken the filling, a tablespoon of vanilla, a dash of cloves and nutmeg, and 1/2 cup chocolate chips. I only used 1/2 cup crushed pecans which i mixed into the filling, and 1/2 cup pecan halves for the top. I baked it for an hour, and covered it with foil during the last half hour, baking on a stone to help bake the bottom of the crust. It was soooo good. If you add the spices though, you want to make this a day in advance to give the flavors a chance to blend. Otherwise, it may seem too spicy.
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