Heat oven. Heat oven to 350°F and place a rack in the center of the oven. If using a homemade pie crust, prepare it in a 9-inch pie dish and keep it chilled while you make the filling.

Toast the pecans. (Optional but highly recommended.) Spread the pecan halves on a baking sheet and toast for 8–10 minutes, until fragrant and lightly darkened. Let cool slightly.

Prepare the filling. In a large mixing bowl, whisk the eggs until smooth. Add the maple syrup, brown sugar, cornstarch, vanilla, salt, and cinnamon, and whisk until fully combined. Slowly whisk in the melted butter until incorporated.

Add the pecans. Fold the pecan halves into the filling until evenly coated.

Assemble. Pour the filling into the prepared pie crust. If you’d like, arrange a few extra pecans on top for a decorative finish.

Bake. Place the pie dish on a baking sheet to catch any drips. Bake for 50–65 minutes, or until the pie is done. If the crust begins browning too quickly, loosely tent the edges with foil during the bake. The center of the pie should register 200°F on an instant-read thermometer, and the filling should appear puffed and lightly caramelized with a gentle, set-Jell-O-like-jiggle (not loose or wavy). It will settle as it cools. If the center looks very wobbly after 50 minutes, continue baking in 5-minute increments until the filling is just set.

Cool. Transfer the pie to a wire rack and let it cool completely at room temperature for at least 2–3 hours, then refrigerate for at least 3 hours until chilled.

Serve. Slice and serve the pie on its own, or top with whipped cream or vanilla ice cream. Store leftovers covered at room temperature for 1–2 days or refrigerated for 4–5 days.