Maple Pecan Pie (Vermont)

Vermonters love their maple syrup as much as us Québecers do and this is easy to make pie highlights why.

pastry for (9”) single-crust pie
3 large eggs, room temperature
½ cup sugar
1 cup pure maple syrup
3 Tbsp. butter, melted
½ tsp. pure vanilla extract
¼ tsp. sea salt
2 cups pecan halves

Garnish:
whipped cream

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Roll out dough to fit a 9" pie plate. Transfer crust to pie plate. Trim to 1" beyond edge of plate; flute edges.

In a bowl, whisk eggs and sugar until smooth. Add pure maple syrup, butter, vanilla, sea salt and pecans. Pour into prepared crust.

Bake until a knife inserted in the center comes out clean, 30-40 minutes.

Cool on a wire rack for 1 hour.

If desired, top with whipped cream to serve. Store in the refrigerator.

Makes 8 servings.