Preheat the oven to 350˚F. Place the pecans on a rimmed baking sheet and toast for 18 minutes. Remove from heat and let cool slightly.
To the container of a high speed blender, add eggs, dates, maple syrup, brown sugar, butter, vanilla extract and salt. Process for 2 to 3 minutes, or until smooth.
Add about 2 ½ cups of toasted pecans to the prepared pie crust. Reserve the full pecans for decorating. Pour the egg mixture over the pecans, then gently shake the pan to spread the filling into an even layer. Use the remaining pecans to decorate the top of the pie.
Bake for about 30 minutes, or until the center of the pie is set. Let cool for about 1 hour before slicing and serving.
Tip: Letting the pecan pie cool completely before serving will set you up for serving success. A hot pecan pie will ooze and not have time to setup.