1 can Eagle Brand milk
2/3 c. maple syrup
1/4 tsp. salt
1 c. nuts
1/2 pt. whipping cream
Coconut

Cook Eagle Brand milk, syrup and salt together, boiling 4 minutes. Let cool. Fold in pecans. Pour into baked shell; top with whipped cream. Toast coconut in slow oven until golden brown. Sprinkle on top of pie. Stand 24 hours.