---------- Recipe via Meal-Master (tm) v8.04
       Title: Maple Syrup Pecan Pie
  Categories: Desserts, Pies
       Yield: 8 servings
         1    flaky pasty crust (single)
         3    eggs
         1 c  light brown sugar -- packed
         1 c  maple syrup -- pure
         4 TB butter, unsalted -- melted
       1/4 ts salt
         1 ts vanilla extract
         2 c  pecans -- coarsely chopped
   Lightly grease a ten-inch pie pan and put the pie
   crust in.
   Set the oven at 400 degrees to pre-heat.  Position a
   rack to the middle.
   In a bowl, beat the eggs until they are combined.  Add
   the sugar and mix well.  Stir in the maple syrup,
   butter, salt, vanilla, and pecans.  Pour the filling
   into the pie crust and tranfer to the oven.
   Bake the pie for 10 minutes.  Reduce the temparature
   to 350 and bake for an additional 30-35 minutes or
   until the filling is set.  Give the pie a gentle
   shake; the center should remain firm.  Let the pie sit
   at room temperature to cool completely.
   To make in advance, wrap the cooled pie in plastic
   wrap, then in heavy-duty aluminum foil.  Gently press
   the foil against the pie.  Freeze for up to two
   months.  Defrost the wrapped pie at room temperature.
   Uncover the pie and warm in a 300-degree oven for ten
   minutes before serving.
   Recipe By     : Elinor Klivans' Bake and Freeze
   From: “Steven.H.Bergstein” <steven.H.Bedate: 25 Oct 96