Whenever summer rolls around I began to think of Pecan Pie and when I have one in my kitchen it rarely lasts for more than a day or two. I eat a slice for breakfast, one in the afternoon with a cup of coffee, and then another post supper. The secret to this recipe is keeping the pie brown. I opt for natural sugar (not brown sugar, but natural) and then skipping out on light corn syrup for Montogomery, Alabama based Alaga syrup, a natural cane syrup that uses a recipe that dates to 1906. The formula is called the “Sweetness of the South.” The syrup adds a rich molasses flavor to the pie that you instantly recognize as what has been missing.