Here is a pie that is fifty percent French and fifty percent classic American. The custard takes inspo from the many incredible, luscious flans pâtissiers we ate this summer in France, while a buttery pecan crust and a heavy pour of maple in the filling bring it back to classic pecan pie territory.

You can make it in a deep-dish or regular pie plate or, better yet, a French tart pan (pictured above), though you’ll probably need to hold back some of the filling. If you’re going with a pie plate, this is a great moment to break out the glass Pyrex so you can see how well done the bottom crust is as you go.

A sprinkle of Maldon salt and a dollop of barely whipped, unsweetened cream takes it totally over the top. If chess pie or salty honey pie speaks to you, you will LOVE this.

*Make ahead: Dough can be made 2 days in advance of baking. Crust can be baked 2 days in advance of being filled and baked. Tart can be baked 1 day in advance of serving. Keep chilled in the refrigerator.