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1
Maple syrup: Preferred grades are C, B, and A, in that order.
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2
Lightly grease a ten-inch pie pan and put the pie crust in it.
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3
Set the oven at 400u00b0F to preheat.
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4
Position a rack to the middle.
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5
In a bowl, beat the eggs until they are combined.
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6
Add the sugar and mix well.
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7
Stir in the maple syrup, butter, salt, vanilla, and pecans.
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8
I'll frequently microwave the filling at this point just until it's warm, especially because my maple syrup and eggs are almost always refrigerator-cold. Stir frequently and don't overheat or the filling will start to set. Warming will allow the filling to set in the oven before the crust gets overcooked.
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9
Pour the filling into the pie crust and transfer to the oven.
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10
Bake the pie for 10 minutes.
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11
Reduce the temperature to 350u00b0F and bake for an additional 30-35 minutes or until the filling is set.
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12
Give the pie a gentle shake; the center should remain firm (note that another 'zaar member had a problem with the pie being runny - you must bake until the center remains firm when the pie is shaken even if it takes more than 35 minutes).
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13
Let the pie sit at room temperature to cool completely.
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14
To make in advance, wrap the cooled pie in plastic wrap, then in heavy-duty aluminum foil (I've never actually done this).
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15
Gently press the foil against the pie.
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16
Freeze for up to two months.
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17
Defrost the wrapped pie at room temperature.
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18
Uncover the pie and warm in a 300u00b0F oven for ten minutes before serving.
