Preheat your oven to 350°F (175°C). Roll out the pie crust and fit it into a 9-inch pie dish, pressing gently to settle. Set aside.
In a saucepan over medium heat, melt the butter and add granulated sugar, stirring constantly until the mixture turns a deep golden caramel color and smells rich—about 8-10 minutes. Be careful not to burn it.
Stir in the pure maple syrup into the caramel, then cook for another 2 minutes until it thickens slightly and is glossy.
Remove the caramel mixture from heat and quickly stir in the beaten eggs, vanilla extract, and salt until smooth and well combined. The filling will look shiny and slightly thickened.
Fold the toasted pecans into the filling, ensuring they are evenly distributed for crunch in each slice.
Pour the buttery pecan filling into the prepared pie crust, spreading it out gently with a spatula.
Bake the pie in the preheated oven for 40-45 minutes, until the filling is bubbling around the edges and the top is golden brown. The center should set but still slightly gooey.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set properly before slicing.
Slice the pie and serve it at room temperature, enjoying the rich, caramelized flavors and crunchy pecan topping.
