The recipe I've included this month is the very one my mother and I made with the maple syrup my family makes. The syrup gives the pie an exceptionally smooth and almost creamy texture. Enjoy this tasty tidbit from my past!
- 1/2 c. maple syrup
- 1 small jar (12 1/4 oz.) caramel ice cream topping
- 4 eggs, beaten
- 1/2 c. sugar
- 1/3 c. butter, melted
- 2 1/2 c. pecan halves
- 1 - 9 inch unbaked pie shell
Preheat oven to 350 degrees. Combine maple syrup, ice cream topping, eggs, sugar and butter (in that order) and beat by hand until well mixed. Stir in pecans. Put in unbaked pie shell (use your favorite recipe or a store-bought brand) and bake for 50 minutes or until firm in the center. Serve slightly warm with lightly sweetened whipped cream.
- Makes: 1 - 9 inch pie (about 8 servings)
- Preparation Time: 45 minutes