Preheat oven to 355F.
Assuming home made dough, roll out the dough and line a tart pan. I used a nine inch with removable bottom. The removable bottom ended up being a missed blessing which I'll get to later.
Prick dough all around with a fork. Place parchment on top of the dough and fill with baking beads. Blind Bake for 15 minutes. Remove beans and parchment and bake for 5 more.
In a bowl beat the butter and sugar together. Then add eggs, maple syrup, and vanilla and beat some more.
Fill the pie crust with pecans. If you used halves you can try to arrange them arfully, I used chopped pecans so I just poured them in and distrbuted them as an even layer.
Pour in the filling. This is where the pan was an issue. Remember how you prick a bunch of holes in the dough..? I ended up with a huge mess after filling it. Next time I'd either line the pan with parchment, or be careful about not putting holes in the dough by the seam/joint between the ring and the pan bottom.
Finally, bake for 30-35 minutes, until the filling has completely set. I needed the extra 5.