| 1 | Lightly grease a ten-inch pie pan and put the pie crust in. set the oven at 400 degrees to pre-heat. |
| 2 | Position a rack to the middle. |
| 3 | In a bowl, beat the eggs until they are combined. |
| 4 | Add the sugar and mix well. |
| 5 | Stir in the maple syrup, butter, salt, vanilla, and pecans. |
| 6 | Pour the filling into the pie crust and tranfer to the oven. |
| 7 | Bake the pie for 10 minutes. |
| 8 | Reduce the temparature to 350 and bake for an additional 30-35 minutes or until the filling is set. |
| 9 | Give the pie a gentle shake; the center should remain firm. |
| 10 | Let the pie sit at room temperature to cool completely. |
| 11 | To make in advance, wrap the cooled pie in plastic wrap, then in heavy-duty aluminum foil. |
| 12 | Gently press the foil against the pie. |
| 13 | Freeze for up to two months. |
| 14 | Defrost the wrapped pie at room temperature. |
| 15 | Uncover the pie and warm in a 300°F oven for ten minutes before serving |
