1. Prepare the pastry shell

1. Preheat the oven to 350°F (180°C), conventional heat. Gently fit the pastry into a tart pan, preferably one with a removable bottom. Press it into the corners without stretching, trim the excess, and lightly prick the base with a fork. If the pastry feels soft, refrigerate until firm.

2. Blind bake the crust

1. Cover the pastry with baking parchment and fill with pie weights or dried beans, distributing them against the sides to support the crust. Bake for 15 minutes. Carefully remove the parchment and weights, then return the shell to the oven for approximately 5 minutes, until the base looks dry and lightly golden.

3. Divide the pecans

1. Roughly chop 175 g pecans, leaving small pieces rather than fine crumbs. Keep the remaining 175 g pecan halves for decorating the pie.

4. Mix the filling

1. Whisk the eggs, honey, and brown sugar in a large bowl until evenly combined and free of sugar lumps. Stir in the melted butter, making sure it is no longer hot. Add the maple syrup and chopped pecans, then mix until the nuts are evenly coated. Avoid whipping the filling into a foam.

5. Assemble the pie

1. Place the tart pan on a baking sheet. Pour the filling into the blind-baked shell and spread the chopped nuts evenly across the base. Arrange the reserved pecan halves over the top, keeping them mainly on the surface.

6. Bake until just set

1. Bake at 350°F (180°C) for 30–35 minutes. The filling should be set around the edges, with a slight wobble in the center when the pan is gently nudged. A center that ripples or sloshes needs more time; continue baking in short intervals and check again.
2. If the nuts or pastry begin to brown too quickly, loosely cover the top with foil while the filling finishes cooking.

7. Cool and let the filling firm up

1. Transfer the pan to a wire rack. Refrigerate the pie within 2 hours of baking, then allow it to finish cooling and setting in the refrigerator. Plan on approximately 3 hours of cooling in total, or longer if necessary, before slicing.
2. Once firm, carefully remove the outer ring if using a removable-bottom pan. Cut into 8 slices with a sharp knife, wiping the blade between cuts. Serve chilled or let individual slices stand briefly before serving.