Maple Pecan Cream Pie

1 baked 9-inch pastry shell

1/8 teaspoon salt

1 can (1 1/3 cups) sweetened

1/2 cup chopped pecans

condensed milk

1/2 cup heavy cream

2/3 cup maple syrup

1 tablespoon confectioners' sugar

Blend together milk, maple syrup and salt in heavy saucepan. Cook over low heat, stirring occasionally, until mixture begins to boil. Let boil, stirring constantly, until mixture thickens (about 4 minutes). Cool. Add about 1/2 the pecans to cooked mixture; save rest for the top. Pour into cooled, baked pastry shell. Sprinkle top with remaining pecans. Whip cream until stiff and fold in sugar. Pile cream lighlty on pie filling. Garnish with whole pecans, if desired. Chill.

Makes a 9-inch pie