Preheat the oven to 350 degrees F (180 degrees C).
Roll out the
Pie Crust (1)
to fit on a 9-inch pie plate. Poke holes with a fork into the dough to prevent it from over-puffing.
Arrange half of the
Pecans (1 1/2 cups)
on the base of the tart shell.
In a medium mixing bowl, add
Butter (1/3 cup)
Maple Syrup (1/2 cup)
Brown Sugar (1/2 cup)
All-Purpose Flour (1/4 cup)
Vanilla Extract (1/2 Tbsp)
. Whisk until smooth and well combined.
Carefully pour the mixture into the tart shell (not quite to the top). Gently place the remaining pecans and press down lightly into the mixture.
Bake in the oven for 20-25 minutes or until golden and cooked through.
Let the pie cool down, then cover with plastic wrap tightly and put in the fridge if not eaten right away.
Cut into triangles and serve warm with
Vanilla Ice Cream (to taste)
, if needed.