When your dough is made and is properly chilled, put a skillet or pan on medium-lo heat.
Add your pecans to the pan and toast for 2-5 minutes, or until they just begin to deepen in color and are fragrant. Be careful, these can burn quickly!
Let the pecans cool while you prepare the filling.
Combine the eggs, melted butter, pecans, 1 tbsp of flour, brown sugar, maple syrup, salt and vanilla in a bowl. Be careful that your butter or pecans aren’t too hot so they don’t cook the eggs. Mix everything together well.
If your pie dough isn’t pressed into your pie dish, do so now. Pour the pecan mixture into the unbaked pie shell.
Slide the pie into the oven and don’t touch! Let it bake for 50-60 minutes and remove it when the filling is set in the middle and puffed up. It should still jiggle just a bit when nudged.
This will take about an hour to cool, but you can make it a day or so ahead of your next event. Serve warm or at room temperature.