By Geila Bernstein

Quick tip: The better the quality of your ingredients, the better your dish will taste. In this case, use pure maple syrup. Most commercial brands don’t even contain the stuff. Also, because this recipe is corn syrup-free, feel free to bake this for Passover.

Ingredients:

1 cup pure maple syrup
¾ cups packed brown sugar
3 large eggs
3 tablespoons unsalted margarine, melted
1 tablespoon flour
1 tablespoon vanilla extract
1 cup chopped pecans
½ cup whole pecan halves
1 9-inch frozen deep dish pie crust

Directions:

1. Preheat oven to 350.
2. Whisk maple syrup, sugar, eggs, melted margarine, flour, and vanilla together.
3. Cover baking sheet with foil, place crust on sheet and spread chopped nuts on the bottom of the crust and whole halves on top.
4. Pour filling over nuts.
5. Bake until filling is set and slightly puffed, about 1 hour.
6. Transfer baked pie to cooling rack and cool completely.

Serves 8