Other options:

-Steen's Pure Cane Syrup - http://www.steensyrup.com/recipes260.html

-Lyle's Golden Syrup (which is also made from cane sugar syrup, but much lighter and more buttery than Steen's). King Arthur has a Pecan Pie Recipe using Lyle's Golden Syrup - http://www.kingarthurflour.com/recipes/lyles-golden-pecan-pie-recipe.

Maple syrup - http://www.cooks.com/rec/view/0,1737,154174-235202,00.html

I'm going to give it a try with low-glycemic Palm Sugar and Homemade Palm Sugar Syrup:
4 c. palm sugar
2 c. water
1 T. natural Maple Flavoring (optional)
Heat until sugar dissolves.

Low-glycemic Agave Nectar - http://www.foodnetwork.com/recipes/aaron-sanchez/pecan-pie-recipe/inde x.html

Here's a recipe for Homemade Corn Syrup someone shared here several years ago:

2 c. white sugar
3/4 c. water
1/4 t. cream of tartar
dash of salt
Combine all ingredients. Bring to boil. Reduce heat to simmer and put cover on for 3 minutes to get sugar crystals off side of pan. Uncover and cook to softball stage - 325-degrees F. Stir often.

Cool and store in a covered container at room temperature. It keeps about 2 months. Yield: almost 2 cups.

-Grainlady

Heart of Dixie Pecan Pie
Source Nick Malgieri

One batch Sweet Pastry Dough, for a 1-crust pie

Filling
1 cup dark corn syrup
3/4 cup sugar
6 tablespoons butter
3 large eggs
Pinch salt
2 tablespoons Bourbon
2 cups pecan halves or pieces, or a combination
Prepare and chill the dough.

For the filling, combine corn syrup and sugar in saucepan and stir to mix. Place over low heat and bring to a boil, without stirring. Remove from heat, add butter and allow butter to melt. In a mixing bowl, whisk eggs to break up and whisk in salt and Bourbon. Whisk in syrup and butter mixture, being careful not to over mix. Allow to cool while preparing bottom crust.
Preheat oven to 350 degrees and set a rack in the lowest level. For the bottom crust, lightly flour the work surface and the dough and roll it to a 12-inch disk. Fold the dough in half and place it in the pan; unfold the dough and press it firmly into the pan. Trim away all but 1/2-inch excess dough at edge of pan. Fold dough under and flute edge.

Arrange pecans in crust. Skim foam from top of filling (or the top will have an unattractively mottled surface) and pour over pecans. With the back of a fork, press the pecans down into the filling so that they are immersed.
Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center. Cool the pie on a rack and serve warm or at room temperature.