I love the filling, but freely admit that many are just not very tasty. I recently tried a Cook’s Illustrated’s pecan pie (from one of the more recent magazines), and like most of you, they aren’t fans of the ultra-sweet versions either. I have to say that I think their pie would have been a LOT better if it hadn’t had so many nuts.
I must be a sugar-holic or something, I adore sweet stuff, and always have.
On the other hand, I think that pecans can be very bitter, so it’s important to use the freshest nuts you can find.
One of my favorite pies ever is Chess pie, which is basically butter, sugar and eggs in a pie crust, with a touch of vinegar and vanilla. (There are other versions of Chess pie, with buttermilk and/or a dash of cornmeal, but I dislike them.)