Pecan pie is our favorite (don’t tell the others) and this is our favorite pecan pie. Despite what Big Karo may be suggesting, you definitely don’t need corn syrup to make a stellar pecan pie. Instead, we make it with brown sugar, bourbon, maple syrup, loads of European-style butter, and a satisfyingly hefty number of pecans, baked in a flaky, handmade, all-butter pie crust for an sumptuous end to your Thanksgiving feast (or whenever. We will eat pecan pie darned near any day off the year ourselves). We recommend a few minutes in the oven before serving to refresh it after it’s journey to you, but whatever floats your boat, really.