• Preheat oven to 350 degrees F (176 degrees C ), and grease a 9-inch pie dish with non-stick cooking spray.
• Line a baking sheet with parchment paper. Spread pecans in single layer.
• Toast pecans in oven for 7 minutes on 350 degrees F. Keep a close eye and shake the pan.
• In 3 quart saucepan, cook maple syrup, granulated sugar, and butter over medium heat until mixture boils.
• Reduce heat to medium- low and cook 5 minutes, stirring.
• In large bowl, with whisk, beat eggs slightly,
• Slowly whisk in the hot syrup mixture. Then stir in vanilla.
• Keep whisking syrup into eggs until fully incorporated
• Place pecans in pie crust.
• Pour syrup mixture over pecans. *Be careful not to fill it too high.

  Depending on your pie plate and crust, you may have leftovers (you can make tarts with them, if you desire).
• *This is how much leftover I had
• Place unbaked crust on cookie sheet.
• Bake 40 minutes or until filling is just set. The internal temperature should read 200 degrees F (approximately)
• Cool pie on wire rack for at least 1 hour. *You can speed this up by placing it in the fridge after 20-30 minutes.

Bourbon Whipped Cream

• Beat whipping cream to soft peaks and add powdered sugar and bourbon.
• Beat to stiff peaks
• To serve, add a dollop to each piece of pie and a half pecan.