Pecan pie without the corn syrup or even molasses.

How to roast pecan halves:

http://www.ehow.com/how_8272857_roast-pecan-halves.html 

A graham cracker crust:

http://www.thekitchn.com/recipe-diy-grah-1-36895

Due to the higher percentage of water in maple syrup, this pie does not set up as firm as most pecan pies -- and therefore does not slice as prettily. On the upside, it is far more tender and flavorful than most.

 And here is a pastry crust:

http://smittenkitchen.com/blog/2008/11/pie-crust-102-all-butter-really-flaky-pie-dough/