Preheat oven to 400 degrees.
Unroll the pie crust and cut to fit into the bottom of an 8x8 inch baking dish.
Press the crust into the bottom of the pan and then poke a few holes into it with a fork.
Bake for 10 minutes or until the crust begins to turn a light golden brown. Remove from oven to cool.
In a medium saucepan, stir together the corn syrup, brown sugar, evaporated milk, white chocolate chips, and maple syrup. Heat the mixture over medium heat, stirring frequently until melted.
Remove from the heat and add the vanilla and salt. Stir well.
Pour the mixture over the baked pie crust.
Put in the refrigerator for 30 minutes. Then remove and sprinkle chopped pecans over the top.
Refrigerate for another 5-6 hours or overnight.
