Preheat oven to 400 degrees. Line a 8x8x2-inch pan with foil and spray with cooking spray; set aside.
Place pecans on a baking sheet and toast in the oven. Bake about 1-2 minutes, open the oven and gently shake the pan, toast until fragrant, about 1-2 minutes more.
Unroll pie crust and cut into an 8x8-inch square. Place in prepared pan and poke with fork several times. Bake for 10-12 minutes until the crust is golden around the edges.
Meanwhile, in a medium saucepan, over medium-low heat, combine corn syrup, evaporated milk, white chocolate chips, and brown sugar, stirring constantly until mixture is melted and smooth. Turn off the heat and stir in vanilla and maple extract. Pour mixture over hot crust. Immediately top with toasted pecans, lightly pressing down so that all the pecans are touching the fudge.
Chill fudge until firm. Slice into squares OR triangles and serve. This fudge is best stored in an airtight container in the refrigerator.