Pecan Pie

1 pie dough 
1 3/4 c pecan halves
3 large eggs
1 c maple syrup
2 T melted butter
2 t vanilla extract
1/2 t fine sea salt

Preheat the oven to 375 degrees Fahrenheit with racks in the middle of the oven and the lower third of the oven. Place the pecans on a large, rimmed baking sheet and bake them for 5 to 6 minutes, until fragrant. Set the pan aside to cool, for now.

In a medium mixing bowl, whisk the eggs until they are pale yellow. Add the maple syrup, melted butter, vanilla extract, optional bourbon, and salt. Whisk until well blended.

Remove the pie pan from the refrigerator and arrange the toasted pecans evenly inside the pan. Whisk the maple syrup mixture once more, then drizzle all of it over the pecans.

Place the pie on the middle rack, and your empty baking sheet on the rack below to catch any potential drips. Bake for 40 to 50 minutes, or until crust is golden brown and the middle of the pie has puffed up (it will sink as it cools).

Let the pie cool on a wire rack for 1 hour.