• Place 2 cups pecan halves on a cookie sheet and toast in a 350 degree oven for 8-12 minutes, stirring the pecans once during baking time, until the pecans are fragrant. Let cool completely, then coarsely chop.
• Preheat oven to 300 degrees.
• Melt the butter in a medium saucepan. Remove from heat; mix in sugars and salt with wire whisk until butter is absorbed. Beat in eggs, one at a time, then beat in maple and vanilla.
• Cook and stir constantly with wire whisk until mixture is hot and looks shiny, about 6-7 minutes, stirring constantly so the eggs don't scramble on the bottom of the pan. Remove from heat and stir in the cooled, toasted pecans.
• Pour pecan mixture into the pie crust. Place large pecan halves on top of the filling in a decorative pattern.
• Bake the pie until center feels set but soft when touched with your finger, and moves slightly when the pie is gently jiggled, about 40-55 minutes. You may need to cover the edges of the crust with foil to prevent over browning, or cover the top of the pie with foil.
• Transfer pie to wire rack and let cool completely, at least 5 hours.

To Make the Whipping Cream:

• Have mixing bowl and beaters chilled for best results.Beat whipped cream until soft peaks form; add maple syrup and vanilla and beat until firm.
• Dollop whipped cream on top of pie slices; drizzle with the caramel sauce.