Jackpot Pecan Pie

Prep Time: 5 Minutes

Cook Time: 45 to 60 minutes

♦ 3/4 cup dark corn syrup

♦ ¼ cup maple syrup

♦ 3 eggs plus 1 yolk

♦ 1 cup dark brown sugar

♦ 2 Tablespoons butter, melted

♦ 1 teaspoon vanilla extract

♦ ¼ teaspoon Kosher salt

♦ 1 ½ cups (7 to 8 Oz) whole pecans

♦ 1 unbaked deep dish 9-inch pie crust (very cold)

Preheat oven to 375 Degrees.  Combine the first seven ingredients, mix well, and then gently stir in the pecans.  Pour into the pie crust and bake in the center rack of the oven for 40 minutes, then lower the heat to 350 degrees and bake for an additional 10 to 20 minutes, checking every 10 minutes or so.  If the edges of the crust are getting too dark then place a sheet of aluminum foil on top of the pie (no need to remove the pie, just place a flat sheet of foil over the top).  The pie is done when the center is slightly puffed and no longer super jiggly.  Remove pie from oven and cool for at least 2 hours.  This pie stores very well in the refrigerator, and freezes well too.  Enjoy!

***Flavor Bonus*** Spiced Rum Whipped Cream

♦ 1 cup heavy cream (cold from the refrigerator)

♦ ¼ cup powdered sugar

♦ 1 teaspoon vanilla extract

♦ 3/4 teaspoon cinnamon

♦ ¼ teaspoon nutmeg

♦ 1 Tablespoon dark rum

Combine the first 5 ingredients in a chilled bowl and whip until very soft peaks begin to form.  Add the rum and finish whipping the cream until it holds its shape but is not overwhipped.  Serve with your favorite dessert or on top of hot chocolate.