1 (10 inch) pie crust, unbaked
4 eggs
1 1/4 c. brown sugar, packed
1 1/4 c. maple syrup or 1/2 c. maple syrup and 3/4 c. dark corn syrup
1 1/2 c. pecans
1 tsp. vanilla

BEAT eggs well. Add brown sugar; whip until frothy and thick. Add syrup and vanilla; mix well. Stir in all pecans, except 9 full pecan halves. Pour mixture into crust. Arrange 9 pecan halves on top. Bake at 300 degrees for 1 hour and 10 minutes, until filling is set.

PASTRY FOR 1 PIE CRUST:

1 1/2 c. flour
1/2 tsp. salt
1/2 c. Crisco
2 tbsp. very cold water (I chill in freezer)
Up to 1/4 c. very cold water

Mix flour, salt, Crisco, and 2 tablespoons ice water with fork until dough forms. add water by the tablespoonfuls as needed. Pat dough out on lightly floured wax paper or rolling board. Lift pat, turn over and reflour top and bottom. Roll, lift into pie plate and trim sides.