Preheat your oven to 350°F (175°C). In a small saucepan or microwave, melt the salted butter and set it aside to cool slightly. Preparing the oven ahead ensures an even bake, and cooling the butter prevents scrambling the eggs later.

In a large mixing bowl, combine the corn syrup, maple syrup, eggs, packed brown sugar, kosher salt, ground cinnamon, vanilla extract, and all-purpose flour. Whisk everything together until the mixture is smooth and well blended.

Slowly whisk the cooled melted butter (from Step 1) into the filling mixture (from Step 2) until fully incorporated. This creates a rich and luscious pecan pie filling.

Arrange the pecan halves in an even layer in the prepared pie crust with fluted edges. Pour the prepared filling mixture (from Step 3) over the pecans, making sure all the pecans are coated and evenly distributed. I like to gently tap the pan on the counter to help the filling settle evenly around the pecans.

Place the pie pan on a lined sheet pan (to catch any overflow) and bake uncovered in the preheated oven for 30 minutes. After 30 minutes, place a pie shield around the edges of the crust to prevent over-browning, then continue baking for another 30-40 minutes, or until the edges are set and the center is just slightly jiggly when you gently shake the pan.

Remove the pie from the oven and take off the pie shield. Allow the pie to cool completely for at least 3 hours or overnight. Once cool, refrigerate the pie until ready to serve. Take the pie out of the fridge about 30 minutes before serving so the texture is just right. For an extra touch, I sometimes serve slices with a dollop of whipped cream or a little vanilla ice cream on the side.