Maple Pecan Pie

Barely adapted from Closet Cooking (Original recipe here)
Makes 1 9" pie

• 1 recipe Alton's Pie Crust (through trimming edges, do not dock or blind-bake)

• 1 1/2 cups pecan halves

• 1 cup dark brown sugar
• 2/3 cup maple syrup (I prefer Grade B for its stronger flavor)
• 1/2 stick (1/4 cup/4 tbsp/60 g) butter
• 3 large eggs (lightly beaten)
• 1/4 cup whipping cream
• 1 1/2 teaspoon vanilla extract
• 1 1/2 teaspoon salt

Preheat the oven to 350F. Spread pecans out into a single layer on a cookie sheet and toast them for about 8 - 12 minutes. They should darken slightly and give off a wonderful toasty-pecan scent.

In a medium saucepot, heat sugar, syrup and butter to a boil, stirring constantly. Allow it to boil for 30 seconds and then remove from heat. Pour off into a medium bowl so it will cool faster.

Beat together in a separate bowl the eggs, cream, vanilla extract and salt. You can temper the eggs by pouring in a little bit of the syrup into the eggs and beating well. Or wait for the syrup to drop to about 100-110F and beat everything together then, which is what I did.

Arrange the toasted pecans on the bottom of the pie crust. Pour the egg-syrup mixture over them carefully. Bake for 40 - 50 minutes or until a toothpick inserted in the center comes back clean.