3 large eggs
1 cup packed light brown sugar
1 cup pure maple syrup
1/4 cup (½ stick) unsalted butter, melted
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups coarsely chopped pecans

Position an oven rack in the middle of the oven. Preheat the oven to 400 F.

Put the eggs in a large bowl and use a large spoon or an electric mixer to mix the yolks and whites together. Add the brown sugar and stir until the eggs and sugar are combined thoroughly. Stir in the maple syrup, melted butter, salt, and vanilla. Stir in the pecans. Pour the filling into an unbaked frozen pie crust in a 10-inch pan. Bake 10 minutes. Reduce the oven temperature to 350 F. and continue baking until the filling is set, 30 to 35 minutes. Check to see that the pie is set by giving it a gentle shake, the center should remain firm. Cool thoroughly at room temperature.

TO FREEZE - Wrap the cooled pie tightly in plastic wrap then heavy aluminum foil, gently pressing the aluminum foil against the pie. Label with date and contents. Freeze up to 2 months.

TO SERVE - Defrost the wrapped pie at room temperature. Uncover the pie and warm in a preheated 300 F. oven for 10 minutes. The warming makes the pie taste freshly baked. Serve pecan pie, warm, room temperature, or cold--it tastes delicious served at any temperature. Whipped cream or vanilla ice cream make a good accompaniment.