---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Maple Syrup Pecan Pie
 Categories: Desserts, Pies
      Yield: 8 Servings
 
        1    Flaky pasty crust; single
        3    Eggs
        1 c  Light brown sugar; packed
        1 c  Pure maple syrup
        4 tb Unsalted butter; melted
      1/4 ts Salt
        1 ts Vanilla extract
        2 c  Pecans; coarsely chopped
  
  Lightly grease a 10" pie pan and put the pie crust in.
  
  Set the oven at 400°F to pre-heat. Position a rack to the middle.
  
  In a bowl, beat the eggs until they are combined. Add the sugar and
  mix well. Stir in the maple syrup, butter, salt, vanilla, and
  pecans. Pour the filling into the pie crust and transfer to the
  oven.
  
  Bake the pie for 10 minutes. Reduce the temperature to 350°F and
  bake for an additional 30 to 35 minutes or until the filling is
  set. Give the pie a gentle shake; the center should remain firm.
  Let the pie sit at room temperature to cool completely.
  
  To make in advance, wrap the cooled pie in plastic wrap, then in
  heavy-duty aluminum foil. Gently press the foil against the pie.
  Freeze for up to two months. Defrost the wrapped pie at room
  temperature. Uncover the pie and warm in a 300°F oven for
  10 minutes before serving.
  
  Recipe by Elinor Klivans' Bake and Freeze Desserts
  
  Posted by: Steven H. Bergstein <steven.h.bergstein...>,
  Oct 25, 1996
 
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