4 eggs

1 cup sugar 

2/3 light karo syrup

1/3 pure maple syrup

3 T. melted butter

1 and 1/2 t. vanilla

big pinch of salt

1 cup or slightly more pecans, broken

Preheat oven to 300 degrees.  Beat eggs well with a fork.  Add the rest of the ingredients. Pour into an unbaked pie shell and bake for about an hour.  Pie should be just set...no jiggling!

1 1/2 cups flour

1/2 teaspoon salt

1/2 teaspoon sugar

1 stick (8 tablespoons) unsalted butter, very cold, in pieces

2 tablespoons solid shortening, very cold

About 4 tablespoons ice water

Mix flour, salt and sugar. Cut in butter and shortening until mixture resembles flaky meal. Sprinkle in ice water. Work into a ball that cleans the sides of the mixing bowl. Flatten dough into a disk. Wrap with plastic film, and chill 30 minutes (or freeze). Roll dough into a circle 3 to 4 inches wider than pie plate, and trim with scissors so dough extends 3/4 inch below the rim. Fold this overhang under so it is even with plate's rim and crimp into large flutes. Chill 30 minutes.