INGREDIENTS

INSTRUCTIONS

Stir syrup, brown sugar, corn syrup and butter in medium saucepan over
medium heat until sugar dissolves and butter melts. Increase heat and
boil 1 minute. Cool to lukewarm, about 45 minutes.  Position rack in
bottom third of oven and preheat to 350F. Roll out  crust dough on
lightly floured surface to 13-inch round. Transfer to  9-inch-diameter
glass pie dish. Trim dough overhang to 1 inch. Fold  edge under,
forming high-standing rim; crimp decoratively. Freeze  crust until
firm, about 20 minutes.  Whisk eggs, vanilla and salt in 4-cup
measuring cup to blend.  Gradually whisk maple syrup mixture into egg
mixture. Stir in pecan  halves.  Pour filling into crust. Bake pie
until filling is slightly puffed  around edges and center is set, about
55 minutes. Cool pie completely  on rack. (Can be prepared 8 hours
ahead. Let stand at room  temperature.) Cut pie into wedges and serve.
Makes 8 servings.  Bon Appetit October 1999  Converted by MC_Buster.
Per serving: 2157 Calories (kcal); 169g Total Fat; (66% calories from
fat); 29g Protein; 158g Carbohydrate; 685mg Cholesterol; 906mg Sodium
Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit;  31
1/2 Fat; 8 1/2 Other Carbohydrates  Converted by MM_Buster v2.0n.

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