1 refrigerated rolled piecrust (1/2 of a 15 ounce package)
2 Tablespoons sugar
¾ cup real maple syrup
1 Tablespoon maple flavoring
1 teaspoon vanilla
3 Tablespoons all-purpose flour
2 Tablespoons butter, melted
1/8 teaspoon salt
1 ½ cups whole pecans
Preheat to 450. Unroll piecrust & press onto bottom & sides of a 9inch tart pan with a removable bottom, leaving a 1 inch overhang of crust. Fold overhang inward & use your fingers to press crust into sides of tart pan. Using a fork, prick bottom & side of the crust.
Bake in preheated oven for 8-10 minutes or until lightly browned. Cool completely on a wire rack. Reduce oven temp. to 325
In a large bowl, combine eggs & sugar; beat with electric mixer on medium speed about 2 minutes or until foamy. Add maple syrup, maple flavoring, and vanilla; beat until combined. Add flour, melted butter, and salt. Beat until combined.
Spread nuts in bottom on the cooled piecrust. Pour maple syrup mixture over nuts. Bake in preheated oven for 40-45 minutes or just until center is set. Cool on wire rack. Serve warm or at room temperature.
Note: for special touch, stir 1-2 teaspoons maple flavoring into 1 container (8 ounce) frozen whipped topping that is thawed. Serve with pie.