1 9-inch unbaked piecrust
2 cups pecan halves, toasted and divided
4 tablespoons unsalted butter, melted and cooled
4 large eggs
1/2 cup packed dark brown sugar
1 cup real maple syrup
2-3 tablespoons good quality bourbon
1 teaspoon freshly grated orange rind
1 teaspoon vanilla extract
1/2 tsp. flaked sea salt
Preheat oven to 400 degrees. Roll out piecrust and place in pie pan. Spread pecans on a cookie sheet. Place piecrust and pecans on different racks in preheated oven. Bake both for 10 minutes. Remove and cool both completely.
Turn the oven down to 275 degrees. Melt butter in the microwave or a small saucepan and cool completely. In a large bowl, whisk together eggs, brown sugar, maple syrup, bourbon, orange rind, vanilla and salt. Whisk in cooled butter.
Roughly chop one cup of the toasted pecans and add to egg mixture. Pour mixture into prepared pie shell. Place the rest of the pecans decoratively on top of the pie, making sure to coat the pecans in the pie mixture. Sprinkle with another pinch of sea salt.
Bake for 1 hour at 275 degrees. Cool completely. Serve with freshly whipped cream flavored with a few teaspoons of bourbon and sugar to taste.
