I Eat Your Pie. I Eat it Up.

In a last minute change of plans, I was assigned the desserts for Thanksgiving dinner. And this, as Martha would say, is a good thing. Because I have the easiest, most excellent pecan pie recipe ever, and I wanted to make it again. It's baking in the oven right now and the house is filled with the aroma of maple-y, nutty goodness.

{Eva's Maple Pecan Pie}

1 unbaked pie shell (your favorite recipe)
1 cup maple syrup
3/4 cup packed brown sugar
3 large eggs
1/4 cup sugar
3 tbsp melted butter
1 tbsp flour
1 tsp vanilla
1 1/2 cups chopped pecans, and optional pecan halves for top

Mix all ingredients except pecans. Spread pecans over unbaked pie shell and pour batter over nuts. Bake at 350 degrees F for one hour or until filling is set and slightly puffed.

I recommend placing the pie pan on a cookie sheet in case of spillage.