Prepare the Pie Crust: In a mixing bowl, combine the flour and salt.Add the cold, cubed butter and use a pastry cutter or fork to cut it into the flour mixture until it resembles coarse crumbs.Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together.Shape the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.
Roll Out the Crust: On a floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and up the sides. Trim any excess dough.
Preheat the Oven: Preheat your oven to 350°F (175°C)
Toast the Pecans: Spread the pecan halves on a baking sheet and toast them in the preheated oven for about 8-10 minutes or until fragrant. Remove and set aside.
Prepare the Filling: In a mixing bowl, whisk together the eggs, pure maple syrup, granulated sugar, melted butter, vanilla extract, and salt until well combined.
Add the Pecans: Arrange the toasted pecan halves evenly over the bottom of the prepared pie crust.
Pour in the Filling: Pour the maple syrup and egg mixture over the pecans in the pie crust.
Bake: Place the pie in the preheated oven and bake for 45-50 minutes or until the filling is set, and a knife inserted into the center comes out clean. If the crust edges start to brown too quickly, you can cover them with aluminum foil.
Cool and Serve: Allow the Maple Pecan Pie to cool completely on a wire rack before slicing. Serve it at room temperature or slightly warmed, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.