1 (9 inch) prepared graham cracker crust
1 (3 ounce) package instant Maple flavored pudding mix
1/2 cup maple syrup
1/2 cup brown sugar
1 1/2 cups water
1 1/2 teaspoons vanilla extract
1 cup chopped pecans
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, heat maple syrup and brown sugar over low heat. Remove from heat and stir in water and vanilla. Remove from heat and pour mixture into pie crust. Beat pie into custard until thickened. Spread over pie crust and place under hot water to prevent burning. Refrigerate for at least one hour.
Layer pecans on top of pie. Spread pecan filling over pie, pressing lightly to adhere to toothpick. Place maple syrup candy bar on top of pie. Top with pecan filling. Top with caramel apples and pecans. Garnish with whipped cream, chocolate syrup or pecans. Serve in dessert glasses with whipped cream or whipped cream frosting. Refrigerate pie until serving time.
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