Dessert: Maple Pecan Pie in Wheat-Flavored Crust

The name Newman was once a staple only in Hollywood; today, it's a staple in kitchens all across the country. That is largely the result of the efforts of two people: Paul Newman, who founded the Newman's Own line of food products in 1982, and his daughte

Ingredients

3/4 cup pure maple syrup
3/4 cup (packed) golden brown sugar
1/2 cup light corn syrup
1/4 cup (1/2 stick) unsalted butter
Wheat-flavored Crust
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups pecan halves

Instructions

Stir syrup, brown sugar, corn syrup and butter in medium saucepan over medium heat until sugar dissolves and butter melts. Increase heat and boil 1 minute. Cool to lukewarm, about 45 minutes.
Position rack in bottom third of oven and preheat to 350 °F. Roll out crust dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold edge under, forming high-standing rim; crimp decoratively. Freeze crust until firm, about 20 minutes.
Whisk eggs, vanilla and salt in 4-cup measuring cup to blend. Gradually whisk maple syrup mixture into egg mixture. Stir in pecan halves.
Pour filling into crust. Bake pie until filling is slightly puffed around edges and center is set, about 55 minutes. Cool pie completely on rack. (Can be prepared 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve.