Last year, I traded some maple syrup for some pecans, and decided to try for a pie that used both ingredients. I substituted maple syrup for corn syrup, and doubled the number of eggs usually used. It’s almost like a custard with pecans on top, very light compared to most pecan pies. I really like the texture.
* 8 medium eggs
* 1 cup maple syrup
* 1 cup sugar
* 3 tablespoons melted butter
* 1/2 teaspoon salt
* 1 1/2 cups pecan halves
Beat eggs, syrup, sugar, melted butter, and salt. Add in the pecans, and pour into an unbaked pie shell. (I made my crust with lard and butter.)
Bake the pie for 15 minutes at 400°F, then reduce the oven heat to 300°F and bake for 30 to 35 minutes more, or until the edges have puffed and the center looks firm, if a bit wobbly.