On a lightly floured surface, roll out the pie dough. Use the dough to line a greased 9-inch pie dish. Prick the base with a fork and chill for 30 minutes. Preheat the oven to 350°F. Line the pie dough with parchment paper, fill with baking beans or rice and bake for 10-15 minutes until the sides are set. Carefully remove the beans and parchment and return the pie dish to the oven for 5 minutes, bake until the crust is golden and the base is set. Allow to cool. Increase the oven temperature to 370°F. Beat the butter and Heilala Vanilla Sugar together in an electric mixer until light and fluffy. While the mixer is running, pour in your syrups (golden and maple). Gradually add the eggs, salt and the scraped vanilla bean seeds. Whisk to combine. Fold through the pecans, then pour the mixture into the par-baked pie crust base. Bake for 10 minutes. Reduce the heat to 300°F and continue to bake for a further 30-35 minutes until golden brown. The filling should be slightly wobbly in the center. Leave to cool then serve with vanilla bean ice cream.