A twist on a pecan pie.
1 stick butter
1/4 cup waffle syrup
1/8 teaspoon cinnamon
1 can Eagle brand milk
1 cup pecans, lightly toasted and chopped
whipped topping
1/2 teaspoon vanilla
dash of salt
1 regular baked pie crust or graham cracker crust
Heat butter, syrup, cinnamon and milk. Add pecans. Cook until thickened. Add vanilla and a dash of salt. Pour into pie shell and refrigerate. Top with whipped topping and sprinkle with additional pecans.