• 2 1/2 cups pecan halves
• 5 Tbsp melted butter, cooled
• 1/2 cup brown sugar
• 1 Tbsp all-purpose flour
• 1 Tbsp vanilla extract
• 1/2 tsp salt
• 3 eggs
• 1 cup maple syrup

This recipe requires the pie crust to be blind baked — do that first and allow the crust to cool! Preheat oven to 350F.

Lay the pecan halves over the bottom of the pie crust.

Whisk together the butter, brown sugar, flour, vanilla, salt, eggs, and maple syrup. Pour over the pecans.

Put a pie crust shield on to protect the edge of the pie from overcooking. Bake for 45 minutes until the top is browned slightly.