Pure maple syrup and homemade granola take classic pecan pie to the next level. Use small leaf cookie cutters to make your pie a work of art. 

Preparation

Preheat oven to 350°F.

In a small bowl, stir together oats, cinnamon, 2 tablespoons melted butter, and 2 tablespoons maple syrup until blended. Spread oat mixture on a lightly greased baking sheet, then bake for 20 minutes, or until oats begin to turn golden.

Remove from oven and stir in pecans and coconut. Bake 10–12 minutes, or until pecans and coconut are lightly toasted. Remove from oven and cool completely on a wire rack, about 15 minutes. 

Roll out half the pie dough into a large circle, then line a pie plate with the bottom crust. Roll out remaining pie dough, and use a small cookie cutter to cut shapes that will decorate the top of the pie.

Whisk together brown sugar, flour, and salt until blended. Add 3 eggs, vanilla, remaining melted butter, and remaining maple syrup, whisking until blended. Spoon pecan mixture into prepared pie crust, then carefully pour maple syrup mixture over the top. 

Arrange pre-cut dough shapes on top of pie, then use a pastry brush to coat pie and crust with a light egg wash. 

Bake on lower oven rack for 35–40 minutes, or until set. Remove from oven and cool completely on a wire rack, about 1 hour.