Brandy Rum Maple Pecan Pie

1 stick unsalted butter
1 cup packed light brown sugar
3/4 cup light corn syrup
1/2 teaspoon salt
2 cups chopped pecans
1 capful rum
1 capfull brandy
2 teaspoons maple syrup or flavoring
2 teaspoons pure vanilla extract
3 eggs, lightly beaten
1 deep dish pie crust

In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, rum, brandy, maple syrup and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the crust.

bake on a cookie sheet at 325 degrees for 45 minutes or until the middle is almost set. let cool an hour. best to cut after the pie has completely cooled and middle slightly firm.

hint: tastes better the next day.