MAPLE PECAN PIE

1 (9-inch) unbaked pastry shell, chilled
1 cup maple or maple-blended syrup or dark corn syrup
2/3 cup sugar
4 eggs, slightly beaten
6 tbsp butter or margarine, melted
1/2 tsp salt

1 to 1 1/2 cups pecan halves*
whipped cream (optional, to serve)

Preheat oven to 375 degrees F.

Prepare and chill pastry shell.

In a medium-size bowl, combine syrup, sugar, eggs, butter, and salt.

Place pecans in pastry shell (reserve a few to arrange on top, if you wish). Pour in syrup mixture.

Bake at 375 degrees F for 15 minutes.

Lower oven temperature to 350 degrees F. Bake 25 minutes longer or until center is almost set but still soft. (Do not overbake, as filling will set as it cools.) Cool on wire rack.

Serve with whipped cream, if you wish.

*"In place of pecans, thrifty New Englanders might use butternuts they have gathered."

Source: Magazine Clipping