Serves 8

1 1/4 cups maple flavored pancake syrup, Log Cabin Original Syrup®
1/3 cup (packed) golden brown sugar
3 eggs
1 egg yolk
2 teaspoons all purpose flour
1 1/2 teaspoons pure vanilla extract, McCormick®
2 tablespoons butter, melted
1 9-inch frozen unbaked deep-dish pie shell, Marie Calendar’s®
1 1/2 cups pecan halves

Prep time: 10 minutes
Baking time: 50 minutes
Cooling time: 15 minutes

PREPARATION:
Preheat oven to 350 degrees.

Stir maple syrup, sugar, eggs, egg yolk, flour, and vanilla in large bowl to blend.

Whisk in melted butter (maple mixture will be very thin at this point).

Stir in 1 cup of pecans.

Place frozen pie shell on heavy baking sheet.

Carefully pour maple mixture into pie shell.

Arrange remaining 1/2 cup of pecans atop maple mixture, pressing into maple mixture to coat.

Place baking sheet in center of oven.

Bake pie for 50 minutes, or until crust edges are golden and filling is just set in center.

Cool pie on cooling rack for 15 minutes.

Cut pie into wedges and serve warm or at room temperature.