Canadian Maple Pecan Pie

   (From Canadian Living, volume 1 #1)

Thanks to a fellow Cruise Critic roll call member for this recipe which hails from Canada!  Pecan pie is one of my most favorite desserts; but, I must confess that I have never made one with maple syrup!  My mom's recipe, her tried and true original, uses Karo syrup and her recipe is the one that I most always turn to for pecan pie (in keeping with family tradition).   Maple syrup and pecans are both manna from heaven so I made this recipe yesterday.  Fortunately a big crock of Canadian maple syrup from Costco was in my pantry!  According to my friend, this recipe comes from Canadian Living magazine, volume 1:1.  Well, it's definitely another recipe for my treasure trove of most loved recipes!  

“A sweet pie chock-full of pecans and richly flavored with maple syrup is pretty hard to resist.  The pecans, arranged in the pie shell before adding the filling, will rise to the surface as the pie bakes.”   This will make one 9-inch pie or about 10 individual mini pies (I used VIP frozen mini pastry shells).

INGREDIENTS:

Pastry for 9-inch single crust pie

1 ½ cups pecan halves

4 eggs

1 cup maple syrup

½ cup granulated sugar

½ cup packed brown sugar

2 tablespoons butter, melted

1 teaspoon vanilla extract

DIRECTIONS:

Roll out pastry to 1/8-inch thickness and fit into pie plate; trim excess and flute edges.

Arrange pecans over pastry and refrigerate while preparing the filling.

Beat together eggs, maple syrup, granulated and brown sugars, butter and vanilla just until blended.

Spoon into pie shell

Bake at 375 degrees F for 40 to 45 minutes or until pastry is golden brown and filling is set.