Still looking for a great holiday dessert?Â Here’s the recipe for the pecan pie that my sister-in-law Francoise (an incredibly good cook — maybe it’s the French genes) made for Thanksgiving. It was amazing …
My grandmother cut this out of a Canadian newspaper some 40-50 years ago. I still think it’s the best — the maple syrup does the trick!
2/3 cup sugar
1/2 tsp. salt
1/3 cup butter, melted (margarine cannot be used as substitute!)
3/4 cup dark corn syrup
1/4 cup pure maple syrup
1 cup pecan halves (about 3 oz. pack)
9-inch unbaked pie shell
Heat oven to 350 degrees.
Beat eggs, sugar, salt, butter, corn syrup and maple syrup together. Put pecans in bottom of unbaked pie shell and pour in syrupy mixture.
Bake about 50 minutes, until filling is set and pastry is browned. Cool.