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 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 at 350°F on lower oven rack for 35-40 minutes or until set. Remove from oven and cool completely on a wire rack, about 1 hour.