Pecan Pie

Really, this is a 5 for the pie filling, which is delightfully reminiscent of a New Orleans praline. Nuts, butter, and of course sugar, but not that cloying gelled filling which so many pecan pies have. (A friend suggests this may only be because it hadn't been refrigerated between baking and serving, and she could be right.) But a 3 for the oil-based pastry crust, which shrank surprisingly during the blind bake and was a little thicker on the bottom than we expected.