6 tbsp. cornstarch
2 c. maple syrup
2 c. evaporated milk
2 tbsp. vanilla
3-4 tsp. butter
1 tsp. salt
2 c. pecans
4 eggs, separated
1 lg. or 2 sm. baked pie shells

Pour pecans over bottom of pie shell. Separate eggs, reserve whites for meringue. Cook egg yolks and all other ingredients in double boiler until thick. Pour over pecans and let cool.

MERINGUE:

4 egg whites
8 tbsp. sugar
1/4 tsp. cream of tartar

Beat egg whites and cream of tartar until stiff. Add sugar and beat until stiff peaks form. Spread on cooled pie and bake until lightly browned in a 400 degree oven.