Maple syrup: Preferred grades are C, B, and A, in that order.
Lightly grease a ten-inch pie pan and put the pie crust in it.
Set the oven at 400°F to preheat.
Position a rack to the middle.
In a bowl, beat the eggs until they are combined.
Add the sugar and mix well.
Stir in the maple syrup, butter, salt, vanilla, and pecans.
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.
Pour the filling into the pie crust and transfer to the oven.
Bake the pie for 10 minutes.
Reduce the temperature to 350°F and bake for an additional 30-35 minutes or until the filling is set.
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).
Let the pie sit at room temperature to cool completely.
To make in advance, wrap the cooled pie in plastic wrap, then in heavy-duty aluminum foil (I've never actually done this).
Gently press the foil against the pie.
Freeze for up to two months.
Defrost the wrapped pie at room temperature.
Uncover the pie and warm in a 300°F oven for ten minutes before serving.