1-Getting started with this Maple Pecan Pie is straightforward and fun. First, prepare your pie crust dough and chill it to make handling easier. Roll the dough on a floured surface into a 12-inch circle, fit it into a pie dish, smooth the edges, and brush with the optional egg wash if you want a golden finish.

2-Next, blind bake the crust to keep it crisp. Line it with parchment paper or foil, fill with pie weights or dried beans, and bake at 350°F (175°C) for 15 minutes. Carefully remove the weights and lining once done. Spread the 2 and 1/2 cups of shelled pecan halves evenly into the warm crust for that nutty base.

3-In a bowl, whisk together the 5 tablespoons of melted and cooled unsalted butter, 1/2 cup packed light or dark brown sugar, and 1 tablespoon all-purpose flour until combined and thickened. Add the 2 teaspoons pure vanilla extract, 1/2 teaspoon salt, 3 large eggs at room temperature, and 1 cup pure maple syrup, then mix well. Pour this filling evenly over the pecans in the crust and bake for 40 to 50 minutes until the top is lightly browned.

4-If the edges or top brown too quickly, tent the pie with foil. Once baked, remove from the oven, sprinkle with sea salt if desired, and cool completely on a wire rack until the filling sets. Slice and serve at room temperature, topped with whipped cream for extra delight. This method takes about 6 hours total, with 3 hours of active prep and 55 minutes of baking time, yielding 8 to 10 servings.