Yield: 6 to 8 servings
In a mixing bowl, beat together the eggs, brown sugar, flour, maple syrup, and butter. Stir in the nuts. Pour into the pie shell.
Bake for 40 to 45 minutes or until a tester inserted near the center of the pie comes out clean. Serve warm or completely cooled.
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I first made this pie while living in West Dover, Vermont, years ago where I had converted a friend’s Pecan Pie recipe. The recipe I came up with is vertually identical to this and has been a much requested fall offering. I serve mine warm with home-made coffee ice-cream.
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