Prepare the pie crust first. Cut the butter into small squares, place onto a small tray and into the freezer for at least 10 minutes, until the butter is very cold and firm. Place the cold butter, flour and salt into a food processor and pulse for about 1 minute, until a fine, grainy mixture forms. Add the water and pulse again until a dough ball forms. Wrap the pie crust dough in plastic wrap and place into the refrigerator to chill. Refrigerator for at least 30 minutes; 1 hour for best results.

While the dough is chilling, preheat the oven to 350F and prepare the pecan filling. Place the butter into a medium saucepan and melt it over medium heat. Next, add the brown and white sugars and stir, then pour in the maple syrup. Cook over medium heat for about 1 minute, until the sugar is well absorbed into the liquids. Remove the mixture from heat, pour into a large bowl and let cool for about 5 minutes.

Place the eggs into a separate bowl or measuring cup and beat with a whisk or fork for a few minutes until smooth. Add the beaten eggs, pecans, vanilla, salt and flour to the maple syrup and sugar mixture. Stir with a spatula for about 1 minute until the mixture is uniform.

Lightly flour your work surface and a rolling pin. Roll the chilled dough into a large circle, about 2 inches larger than your pie pan; I used an 8-inch pan. Transfer the rolled dough into the pan and gently press it into the bottom and sides. Pierce the bottom of the dough all over with a fork to prevent air pockets. Trim any excess dough off the sides, or pinch and shape the dough as desired. For the leaf trim, roll out any excess dough, then use a small knife to cut out leaves. Before applying the leaves, brush the crust with a beaten egg using a pastry brush; this will help the dough stick together.

Pour the prepared filling into the prepared pie crust. Brush the pie crust with a beaten egg using a pastry brush. Bake the pie in the preheated oven for 45 to 50 minutes, until the filling is set. After 25 minutes, gently tent the edges of the pie with pie guards or foil to prevent the edges from burning. Once baked, allow the pie to cool for a few hours before enjoying.

For the whipped cream: place the chilled cream, sugar and vanilla into a mixer bowl. Whisk on high speed for 4 to 5 minutes, until stiff peaks form. Transfer the whipped cream into a pastry bag tipped with a star tip; I used French star tip #8. Pipe dollops of whipped cream onto the cooled pie, or on the side with each slice.