NO BAKE PECAN PIE

         2 eggs                          1 cup pecans, chopped
         11-14 oz condensed milk         prepared pie crust
         8-10 tbsp maple syrup           ½ cup pecan halves

Beat eggs in pan; then whip in the condensed milk, syrup, and chopped pecans. Cook until thick, about 180° to 185°. Pour into pre-made pie crust. Top with pecan halves.

Adapted from “Potter County Bicentennial” (1976). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!