1 c. pure maple syrup
1 c. sugar
4 Tbsp butter
4 eggs
1 Tbsp vanilla
1 ½ c pecan halves
1 9 inch unbaked piecrust

Preheat oven to 350 degrees.

In 3 quart saucepan over medium heat, cook 1 cup maple syrup, 1 cup sugar and 4 Tbsp butter, until mixture boils.

Reduce heat to medium low and cook 5 minutes, stirring frequently.

In a large bowl, whisk together 4 eggs.

Slowly pour hot syrup mixture into eggs, whisking while pouring.

I made the mistake of not whisking while pouring the first time I made this pie and wound up with pieces of cooked egg in the pie. So make sure you whisk while pouring.

Stir in 1 1/2 cups – 2 cups of pecan halves, along with 1 Tbsp vanilla.

Pour into an unbaked pie crust.

 

Place pie pan on cookie sheet and bake for 45-50 minutes, or until filling appears set.

Remove from oven and let cool for at least an hour.

This pie rarely lasts more than two days around here 🙂