• Remove frozen crust from the freezer when you start but don’t let it fully thaw before baking.
• In a saucepan over medium-high heat, combine the maple syrup and balsamic vinegar. Bring to a boil, stirring frequently. Reduce the mixture until it thickens to about 1.5 cups. This process may take around 20 minutes, but times will vary—be patient!
• Let the mixture cool to room temperature.

Prepare the Filling:

• Coarsely chop the pecans using a food processor or knife and set aside.
• In a mixing bowl, combine the eggs, brown sugar, reduced maple syrup mixture, salt, melted butter, and vanilla. Mix well. (Don’t worry if the butter and egg don’t fully combine; white ribbons are normal.)
• Stir in the chopped pecans.

Assemble the Pie:

• Pour the filling into the partially defrosted pie shell, spreading it evenly.
• If there’s too much liquid, use a slotted spoon to transfer the pecans first, then add liquid if needed for a firmer filling.

Bake:

• Place the pie on a cookie sheet and bake on the lower oven rack at 350°F for about 35 minutes, until the center puffs up and feels slightly firm.
• For a golden crust, move the pie to the upper rack for the last 5–10 minutes of baking.

Cool and Serve:

• Let the pie cool for at least 45 minutes before serving.
• If making ahead, wrap the pie in cellophane and store at room temperature.

Serve with a scoop of vanilla ice cream for a perfect finishing touch!