PECAN PIE WITH BOURBON CRÈME

• 1 cup pure maple syrup
• 1 cup granulated sugar
• 4 tbsp butter or margarine
• 4 large eggs
• 1 tbsp vanilla extract
• 1 9-inch unbaked piecrust or frozen deep-dish piecrust
• 1 1/2 cups pecan halves or large pecan pieces
• 1 cup heavy or whipping cream
• 2 tbsp confectioners' sugar
• 1 or 2 tbsp bourbon

Directions:

1. Preheat oven to 350 degrees F. In 3-quart saucepan, cook maple syrup, granulated sugar, and butter or margarine over medium heat until mixture boils. Reduce heat to medium-low and cook 5 minutes, stirring.
2. In large bowl, with whisk, beat eggs slightly; slowly whisk in hot syrup mixture. Stir in vanilla.
3. Place unbaked crust on cookie sheet. Place pecans in crust. Pour syrup mixture over pecans.
   Source: Good Housekeeping