Blind-Bake the Crust
Preheat your oven to 375°F (190°C). Roll out the dough into a 9-inch pie plate, crimp the edges, and prick the bottom with a fork. Line with parchment paper and add pie weights. Bake for 15 minutes, then remove weights and bake for another 5–7 minutes until golden. Cool completely.

Toast the Pecans
Spread pecans on a baking sheet and toast at 350°F (175°C) for 8–10 minutes, shaking the pan halfway. Let cool. This enhances their flavor and crunch.

Make the Cream Filling
In a saucepan, whisk heavy cream, brown sugar, cornstarch, and salt. Cook over medium heat, whisking constantly, until thickened. In a separate bowl, whisk egg yolks and slowly temper with hot mixture. Return to the pan and cook 2–3 minutes more. Remove from heat; stir in butter and vanilla.

Assemble the Pie
Pour the warm filling into the cooled crust. Arrange toasted pecans on top in a decorative pattern or scatter freely for a rustic look.

Chill the Pie
Let the pie cool slightly at room temperature, then chill for at least 4 hours (overnight preferred) until set. Slice and serve cold, optionally topped with whipped cream or ice cream.