– 1 single-crust pie dough (I used this recipe) – 1 ¾ cups pecan halve – 3 large egg – 1 cup maple syrup – 2 tablespoons melted butter – 2 teaspoons vanilla extract – Optional: 1 tablespoon bourbon – ½ teaspoon fine sea salt – Optional, for serving: vanilla ice cream or whipped cream
Prepare pie dough as instructed. Roll the dough into a 14-inch circle and drape it over a 9-inch pie plate on a floured surface. Insert dough gently into pan edges.
Trim the edge with scissors or kitchen shears to leave 1" overhang. Fold the overhang under to make a thick pan rim border. Use a fork to gently press the perimeter for a simple starburst (see photos).
While you make the pie filling, put the pie pan in the fridge to cool down. Set the oven racks in the middle and lower third of the oven and heat it to 375 degrees Fahrenheit.
Place pecans on a large, lipped baking sheet. Bake until fragrant, 5–6 minutes. Let the pan cool for now. Mix the eggs in a medium bowl until pale yellow.
Vanilla, melted butter, maple syrup, bourbon, and salt. Mix well. After removing the pie pan from the fridge, evenly distribute toasted pecans. Pour all maple syrup over pecans after whisking again.
To catch drips, place the pie on the middle rack and your empty baking sheet below. Bake for 40–50 minutes until crust is golden brown and pie centre puffs up (it will sink as it cools).
Let the pie cool on a wire rack for an hour. Use a sharp knife to slice the pie and serve with vanilla ice cream or whipped cream. This pie can be refrigerated covered for 3 days.