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Vermont Pecan Pie

Vermont Pecan Pie
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The maple syrup makes it a delicious change-of-pace from the Southern version.


  • 1/3 cup butter or margarine
  • 1/2 cup sugar
  • 1/2 cup light corn syrup
  • 1/2 cup maple syrup
  • 3 eggs, well beaten
  • 1-1/4 cups broken pecans
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla
  • 1 9-inch unbaked pie shell
  • 1 cup heavy cream, whipped


Cream the butter or margarine, add the sugar and con-tinue creaming while adding the combined syrups. Blend all thoroughly, then beat in the eggs, nuts, salt and vanilla. Turn into the pie shell and bake for 10 minutes at 450 degrees F, then for 40 to 50 minutes at 325 degrees F.

Serve with unsweetened whipped cream.

Updated Wednesday, July 25th, 2007

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