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A creamy take on the classic pecan pie. Maple syrup adds its distinctive sweetness.

Southern Nut Pie

1 (9-inch) unbaked pie crust
1 1/2 cups pecan halves
1/4 cup butter, melted
2 tablespoons unbleached all-purpose flour
1 teaspoon vanilla extract
1 cup pure maple syrup
1 cup whipping cream
3 large eggs, beaten
1/2 teaspoon salt

1. Preheat oven to 375°F.
2. Spread nuts evenly across bottom of unbaked pie crust; set aside.
3. In a large bowl stir together butter, flour and vanilla. Mix in maple syrup, cream, eggs and salt until well mixed. Pour into pie crust. The nuts will float; push them down into liquid with the back of a spoon to moisten them, so they won't burn during baking.
4. Bake for 50 to 60 minutes or until knife inserted in center comes out clean. Let pie cool at least 15 minutes before slicing.

Makes 8 servings.

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