Pecan Pie with Maple

If you like Pecan Pie, you'll love this one! It is an amazing dessert after a great barbecue.  Then again it's a great dessert after any meal.

My daughter lives in Vermont and has over a thousand maple trees on her farm.  Needless to say we have a supply of maple syrup at our house.  This classic Pecan Pie recipe substitutes authentic maple syrup for some of the Karo syrup. If you can, use either Grade A Amber or Grade B maple syrup.  These are darker and have more maple taste than the more expensive "Fancy" grade.  You will love this pie!

Here's the recipe:
Pre-heat the oven to 375F.  Combine and beat thoroughly:
      3 eggs, lightly beaten
      1/2 cup sugar
      1/2 teaspoon salt
      1/3 cup melted butter
      1/2 cup Karo corn syrup
      1/2 cup maple syrup
      1 tsp Vanilla

Stir in:
      1 1/4 cup pecan halves
Fill the shell with the filling.  Bake 55-65 minutes at 350F or until a knife inserted near the middle comes out clean.  Do not overcook!  The pie might seem gooey when it comes out of the oven but it solidifies as it cools.

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