1. Melt the butter in a medium pot over medium-low heat. Pour all but 2 tablespoons in a mixing bowl and set aside. Add the pecans to the pot and brown 2 to 3 minutes, stirring frequently. Remove from heat and let cool a bit.
2. Add the eggs, maple syrup, sugar, vanilla, salt, and cooled pecans to the melted butter in the mixing bowl. Stir until well mixed.
3. Pour the filling mixture in the prepared pie crust. Place on a cookie sheet (to catch any drippings) and bake in a preheated 350°F oven for 45 minutes or until the crust is golden brown and the filling is firm.
4. Cool at least 30 minutes before serving.
When browning the nuts, don’t let the butter get too hot or it will burn (and the nuts might burn, too). Be sure to use a medium-low heat and stir frequently.
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