Ingredients:

• 15 ounces (1 package) refrigerated pie crust
• 3 tablespoons butter or margarine
• 1/2 cup firmly packed brown sugar
• 1/2 cup light corn syrup
• 1/4 cup maple syrup
• 1 teaspoon vanilla
• 1 cup (8 oz.) Better'n Eggs®
• 1 cup coarsely chopped pecans

1. Heat oven to 375° F. Line 9-inch glass pie plate with pie crust; crimping edges decoratively. Line inside of pie crust with aluminum foil and pie weights (or dried beans). Bake crust for 10 minutes or until the bottom crust looks dry.

2. Meanwhile, in 2 quart saucepan melt butter over medium-low heat. Add brown sugar, corn syrup, maple syrup and vanilla. Cook, stirring occasionally, 1 to 2 minutes until sugar is melted; do not boil. Remove pan from heat. Stir in Better'n Eggs and pecans. Pour Better'n Eggs mixture into baked pie crust.

3. Reduce oven temperature to 275° F. Bake pie for 40 to 45 minutes or until center is soft but set. If necessary cover crust to prevent over browning. Cool completely before serving.