• Roll out the pie crust. Roll the pie dough out to between 1/4 and 1/8th inch into a large round on a lightly floured surface. You should end up with a 12-13” circle. You shouldn’t need much flour, if your dough is sticking, you likely added too much water. Lay the pie crust into a pie pan, pressing it into the edges, trim the excess, and crimp the edges if desired. Use a fork to dock the pie crust all over and transfer the pie crust to the fridge for 30 minutes.
• Preheat an oven to 400°F.
• Partially blind bake the crust. Place the chilled pie crust on a baking sheet. Line the pie crust with crumpled parchment paper or foil and fill with pie weights or beans all the way to the top of the crust so that it doesn’t shrink or slump. Bake for 15 minutes, then gently remove the parchment and pie weights and bake 5 minutes more. Remove from the oven and let the pie crust cool.
• Reduce the oven temperature to 350°F.
• Toast the pecans. Lay the chopped pecans out on a small baking sheet and toast for 6-8 minutes, until fragrant. Set them aside to cool.
• Make the filling base. In a small stainless steel saucepan, melt the butter over medium heat. Add the brown sugar and whisk for 1 minute, until the sugar looks melted. Pour in the cream and bring to a gentle simmer for 1 minute, whisking constantly. Remove from the heat and stir in the maple syrup, bourbon, vanilla, salt, and cinnamon. Pour the mixture into a heat-proof bowl and let it cool to room temperature. You can speed this process up in the fridge, but make sure to stir every few minutes to keep the mixture from seizing.
• Finish the filling. Once the maple mixture is cool enough, whisk in the eggs until smooth. Use a rubber spatula to fold in the pecans until well combined, then pour the filling into the prepared pie crust. Use a fork to make sure the pecans are evenly distributed. Use whole pecan halves to decorate the top, if desired.
• Bake. Bake for 35-45 minutes, until the filling is set but still very slightly jiggly in the center. Look for an internal temperature of around 200°F. Let the pie cool for 2-3 hours before serving. You can chill the pie for a couple of hours as well.

Storage Instructions

• Wrap the cooled pie in plastic wrap and store in the fridge for up to 3 days. To freeze, place the wrapped pie in a freezer-safe ziplock bag and freeze for up to 3 months. Defrost in the fridge before serving.