This recipe is based upon one that originally came from my Grandmother. Her recipe called for light corn syrup, and I decided to substitute maple syrup. I was a little concerned when I first tried the substitution, because the maple syrup is less thick, than the corn syrup, but it turned out well, and my Dad says it is better than the original!
Cream together softened butter, and brown sugar.
Add maple syrup (real maple syrup, not the fake stuff), and vanilla, then add eggs, slightly beaten, and mix well. Finally, mix in the chopped pecans, and pour into prepared pie crust.
If desired, use additional pecan halves for garnish. Bake in preheated oven at 450 degrees for 10 minutes, then 350 degrees for 25 minutes.
Recipe Author: Carolina Food and Fitness
1/3 Cup Butter
1/2 Cup Light Brown Sugar
1 Cup Maple Syrup
1 Teaspoon Vanilla
3 Eggs, Slightly Beaten
1 Cup Chopped Pecans, plus additional pecans for garnish
Bake at 450 degrees for 10 minutes, then 350 degrees for 25 minutes.
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