Ingredients

• 1 frozen pie shell (I use Whole Wheat)
• 1 1/2-2 cups pecans
• 3/4 cup brown rice syrup
• 1/2 cup maple syrup (the real kind!)
• 1/4 cup brown sugar
• 3 eggs
• 1 1/4 teaspoons vanilla
• 1/4 cup butter
• 1/4 cup heavy cream
• 1 tablespoon brandy or 1 tablespoon sherry wine
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350.

2. In a saucepan, combine syrups, brown sugar, butter and vanilla. While stirring, bring to a boil so the butter and sugar dissolve. Remove from heat and add cream and brandy. Set aside.

3. While mixture is cooling, grind pecans in a food processor.

4. In a mixing bowl, beat eggs with an electric hand mixer or fork.

5. Add pecans and syrup mixture to the eggs and stir well with a fork.

6. Pour into frozen, unbaked pie shell and place on a cookie sheet.

7. Bake for 45 minutes.

8. After removing from the oven, brush the top of the pie and the crust with heavy cream.

9. Cool completely! Serve with fresh whipped cream if desired.

10. This can be made a day or 2 in advance and keeps very well covered in foil.