Roll out dough to fit a 9-inch pie pan. Transfer pie crust to pie pan. Trim 1 inch beyond the edge of the pie pan and flute edges.

In a bowl, whisk eggs and sugar until smooth. Add maple syrup, butter, vanilla, salt and pecans. Pour into the prepared crust.

Bake for 30-40 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour.