In 1977, for my first Thanksgiving in the U.S., I served sour coleslaw, baked beans with hot dogs,  Montreal’s famous smoked turkey and a pecan pie. The pie recipe was from my days in Canada and used maple syrup, a Quebec favorite. I really missed the mark with everything that day except this pie that I still make every Thanksgiving.

3 eggs
2/3 cup sugar
½ teaspoon salt
1/3 cup butter, melted
½ cup corn syrup
½ cup maple syrup
1 cup pecan halves
1 9-inch pie shell, unbaked

Preheat oven to 350 degrees. Beat eggs, sugar, salt, butter, corn syrup, and maple syrup together. Put pecans evenly in bottom of pie shell and pour in syrupy mixture. Bake until filling is set and pastry is browned, about 50 minutes. Cool before serving.

10–12 servings