Maple Pecan Pie (without Corn Syrup)

1. Preheat the oven to 400°F (200°C).

Prepare the pecans:

1. Spread the pecan halves evenly inside the unbaked pie crust. Place the crust in the fridge to chill while you prepare the filling.

Make the filling:

1. In a large bowl, whisk the eggs until foamy.
2. Whisk in the melted butter until smooth.
3. Add the dark brown sugar, granulated sugar, and flour, whisking until everything is well combined.
4. Stir in the maple syrup, vanilla extract, salt, cinnamon, and nutmeg (if using). Whisk until smooth and fully combined.

Assemble the pie:

1. Take the chilled pie crust with pecans from the fridge.
2. Carefully pour the filling mixture over the pecans, ensuring they are evenly coated.

Bake the pie:

1. Place the pie in the preheated oven and bake for 10 minutes at 400°F.
2. After 10 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for 30-40 minutes, or until the filling is set and only slightly jiggles in the center.
3. Check halfway through and cover the pie with foil if it's browning too quickly.

Cool and serve:

1. Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. The filling will firm up as it cools.
2. If desired, sprinkle a little flaky sea salt on top before serving for a balanced sweet and salty flavor. You can also serve with a scoop of vanilla ice cream or freshly whipped cream.