Maple Pecan Pie

• 1 basic pie crust (just the bottom)
• 1/2 cup sugar
• 1/4 butter, melted and slightly cooled
• 3 large eggs
• 1 egg yolk
• 3/4 cup pure maple syrup
• 3/4 cup light corn syrup
• 1 1/2 teaspoons vanilla
• 2 teaspoons lemon juice
• 1/4 teaspoons salt
• 1 1/2 cups coarsely chopped pecans

1. Partially prebake your bottom crust. To do this, fit a sheet of tin foil over the crust, like a second skin. Weigh down the foil with pie weights (I use dried beans). Use a spoon to press down any bubbles or imperfections. Bake for 20 minutes at 400 degrees. Remove the weights and tin foil, and bake for another 8 minutes at 375 degrees. Let cool.
2. Combine sugar, butter and eggs with a mixer. Add remaining ingredients, mixing in pecans last. Pour mixture into cooled pie shell.
3. Bake for 30 minutes at 350 degrees. Rotate 180 degrees and bake for another 20 minutes. Let cool thoroughly or refrigerate before before serving.

sugar, butter, eggs, egg yolk, maple syrup, light corn syrup, vanilla, lemon juice, salt, pecans

Taken from www.epicurious.com/recipes/member/views/maple-pecan-pie-51260651 (may not work)