Preheat oven to 350°. Thaw pie crust.

Melt 2 tsp butter in a large skillet over low heat. Add pecans; cook; stirring for 5-8 minutes, until nuts begin to color. Let cool 10 minutes.

Meanwhile, microwave 1/3C butter in a large bowl until melted. Stir in eggs, maple syrup, vanilla and remaining 1/2 tsp salt. Stir in the pecans, then pour into crust.

Bake for 45-50 minutes, filling should be set and puffed. Transfer to a wire rack to cool. Serve with ice cream! Yum!