Maple pecan pie

1) Preheat oven to 200°C, Gas 6.
2) On a lightly floured surface, roll out pastry to line a deep 20cm loose-bottomed fluted flan tin, allowing excess pastry to hang over sides of tin. Prick base with a fork and chill in the fridge or freezer for 10 minutes.
3) Cover the pastry base with a sheet of baking parchment and fill with baking beans. Bake for 10 minutes, remove the beans and paper and return to the oven for a further 10 minutes.
4) When cool, take a sharp knife and cut away excess pastry, leaving a neat edge.
5) Reduce oven temperature to 170°C, Gas 3.
6) In a large bowl, whisk together all the remaining ingredients except the pecans. Pour into the pastry case, then carefully sprinkle over pecans.
7) Bake for about 50 minutes until filling is just set.
8) Remove from tin and leave to cool for about 20 minutes.
9) Serve warm with ice cream or chilled with a spoon of crème fraîche.