Maple Pecan Pie

Ingredients: 
9 inch frozen pie crust (or you can use a graham crust but its not as good)
1 1/2 cups of pecans - about 1 cup coarsely chopped, and remainder
whole (I use much more than 1/2 cup unchopped. I just put enough
pecans in there to make sure its full of pecan deliciousness)
1 tbsp All purpose flour
1 Cup pure maple syrup (not corn syrup)
3/4 cup light brown sugar
1/4 cup sugar
3 large eggs (not extra large)
3 Tbsp melted margarine
1 Tsp. Vanilla extract

Directions:

1. Preheat oven to 350

2. Spread chopped pecans (not grounded as the batter will not seep
through) on pie crust and arrange the whole pecans on top. Set aside
(I place in fridge or freezer so that the dough does not fall apart)

3. In a medium bowl, combine the flour, syrup, sugars, eggs, margarine
and vanilla. Stir to blend and pour over nuts.

4. Bake until the filling is set and slightly puffed, about 60 minutes. Cool on a rack and
serve.

From The Kosher Revolution

My Rating:
Taste 5/5
Ease of Making 5/5
Worth it 5/5