The only thing Allen requested for his homecoming was a pecan pie. I had been going to make one for our anniversary, but since we already had plenty of sweets from going out and nibbling on year old wedding cake he suggested I save it for when he came back. I got this recipe from Allen's mom, and it really is wonderful. If you have trouble finding the different sweeteners check your health food store or coop. Even though this is a "health food version" I think the real advantage of the succanat and brown rice syrup is that you get a much richer flavor that isn't too sweet.
1 c brown rice syrup
1/2 c succanat (dehydrated cane juice)
1 stick butter
1 3/4 cup pecans coarsely chopped (toasted if you wish)
dash vanilla extract
In a small sauce pan melt together first three ingredients until succanat is dissolved. Lightly whisk eggs together, add the pecans, and slowly mix in the syrup (first making sure it's not hot enough to curdle the eggs). Add salt and vanilla and pour into an unbaked pie shell. Protect the edges with foil and bake for 15min at 425. Then remove the foil and bake for 20min at 350.