CRUST:

1 c. vanilla wafer crumbs
1/4 c. chopped pecans
1/4 c. butter, melted
Whole vanilla wafers (arranged around edge of pan)

Bake for 10 minutes at 350 degrees.

FILLING:

1 c. real maple syrup
3 eggs, separated
1/4 tsp. salt
1 tbsp. gelatin
1/4 c. cold water
3 tbsp. sugar
1 c. whipping cream, whipped
Whole pecans for garnish

Heat syrup and pour in thin stream over beaten egg yolks, stirring constantly. Add salt, cook in double boiler until thick. Soften gelatin in water, dissolve in above. Fold into partly cooled custard. Add beaten cream when completely cooled. Spoon into crust, garnish with whole pecans. Refrigerate.