My Canadian sister: Just remember that Pecan Pie, however delicious, is just a misbegotten Butter Tart! No worries.
I made butter tarts yesterday for the Spawn to take to her dojo's Christmas party. Apparently, they were a huge hit.
Marlene, as for pie crust, get thee to your local grocery store and buy a box of good old Canadian Tenderflake lard. For a single crust pie:
1/3 cup lard
1 cup flour
1/2 tsp salt
3-5 T. cold water
Mix the flour and salt together and then cut in the lard. Use a pastry cutter to mix the lard in well. (The usual comparisons to meal apply here.)
Then add the water, one tablespoon at a time and mixing with a fork after each addition. Once most of the "meal" starts to follow the fork around the bowl (this is not to say that you have a dough or a batter or anything, it will follow for a few centimeters and then stop), you've added enough water. Then get in there with your hands and work it a bit until it holds together as a cohesive ball.
You can then wrap it in plastic wrap and pop it in the fridge. That will make it a little easier to roll out.
Also, a word on grits..."be not afraid to invite grits into your kitchen, for some thereby have entertained Cream of Wheat unawares".
Grits taste pretty much the same as Cream of Wheat. At risk of having my passport revoked, I will tell you that I prefer grits with a little butter and S&P over Cream of Wheat with anything added to it.