In a liquid measuring cup, whisk together the maple syrup, vanilla extract and 2 tablespoons water. Set aside.
In the bowl of a food processor fitted with the blade attachment, add the graham crackers, brown sugar and salt. Pulse to combine. Add the pecans, pulsing until incorporated. While continuing to pulse the graham cracker mixture, slowly drizzle in the maple syrup mixture and mix until the filling comes together.
Using a tablespoon measure, scoop the mixture into your hand and roll into a ball. Place on a waxed-paper-lined baking sheet. Repeat for the remaining filling. Refrigerate for 2 hours.
Preheat the oven to 375 degrees F.
Unroll the pie dough onto a baking sheet. Bake until flakey and golden brown, 10 to 15 minutes. Set aside to cool. Crumble the cooled crust and place in the food processor. Pulse into coarse crumbs and dump into a shallow bowl.
Put the chocolate in a medium glass bowl set over a saucepan of barely simmering water, making sure there is space between the bottom of the bowl and the water. Stir occasionally until the chocolate fully melts, 8 to 10 minutes.
Remove the pecan balls from the refrigerator. One by one, dip each in the melted chocolate, then roll in the pie crumbs to form a truffle and place on the baking sheet. Return the truffles to the refrigerator until the chocolate hardens. Reserve the leftover melted chocolate.
Serve the pecan pie bites over vanilla ice cream and drizzle with the reserved melted chocolate and garnish with orange zest for pecan pie in a bowl.
Recipe courtesy of Dean McDermott and Tori Spelling