Stir syrup, brown sugar, corn syrup and butter in medium saucepan over medium heat until sugar dissolves and butter melts. Increase heat and boil 1 minute. Cool to lukewarm, about 45 minutes.
Position rack in bottom third of oven and preheat to 350F. Roll out crust dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold edge under, forming high-standing rim; crimp decoratively. Freeze crust until firm, about 20 minutes.
Whisk eggs, vanilla and salt in 4-cup measuring cup to blend. Gradually whisk maple syrup mixture into egg mixture. Stir in pecan halves.
Pour filling into crust. Bake pie until filling is slightly puffed around edges and center is set, about 55 minutes. Cool pie completely on rack. (Can be prepared 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve.
Per serving: 2157 Calories (kcal); 169g Total Fat; (66% calories from fat); 29g Protein; 158g Carbohydrate; 685mg Cholesterol; 906mg Sodium Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 31 1/2 Fat; 8 1/2 Other Carbohydrates
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