1 unbaked 8 inch pie crust
1 1/2 c. maple syrup
1 c. pecans (whole or chopped)
3 tbsp. butter
1/4 c. sugar
2 tbsp. flour
1/4 tsp. salt
3 eggs, well beaten
1 tsp. vanilla

Sprinkle nuts in pie shell. Bring syrup to boil in saucepan. Boil gently, uncovered for 8 minutes. Cool about 15 minutes. Cream butter, blend in sugar, flour and salt. Add eggs, syrup and vanilla. Mix well. Pour into shell. Bake at 375 degrees for 40 to 45 minutes until pie is completely puffed across top and browned. Garnish with Cool Whip.