Not too Sweet Pecan Pie

• Unbaked pie shell, well chilled
• 3 eggs
• 4 tablespoons melted butter
• ½ cup brown rice syrup
• ½ cup maple syrup
• 1 tablespoon molasses
• 1 teaspoon vanilla
• pinch of salt
• 1 ¼ cup pecan halves
• Preheat oven to 425*

Beat eggs together in large mixing bowl. Add brown rice syrup, maple syrup, molasses, vanilla and salt and whisk together until well blended. Stir in pecans, and then pour mixture into pie shell. Bake at 425* on the bottom shelf of oven for 15 minutes.

Make a collar to cover the edge of the pie crust with a strip of aluminum foil about three inches wide and long enough to fit around the pie. Turn down oven temperature to 350* and bake an additional 15 to 20 minutes until filling is set and a knife inserted in the middle of the pie comes out almost completely clean.

Remove from the oven and cool for at least 30 minutes before serving. Store in the refrigerator but serve warm or at room temperature.