Prepare the Filling BaseIn a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add milk, whisking until smooth and lump-free.
Cook Until ThickenedHeat over medium, stirring constantly, until the mixture thickens and starts to bubble. Continue cooking for 1–2 minutes to ensure the cornstarch is fully activated.
Temper the Egg YolksIn a small bowl, whisk the egg yolks. Slowly add a ladle of the hot milk mixture while whisking constantly. This prevents the eggs from scrambling.
Combine & Cook AgainPour the tempered yolks back into the saucepan. Cook for another 2 minutes, stirring continuously, until thick and silky.
Add Flavor & NutsRemove from heat. Stir in butter and vanilla extract until melted and smooth. Fold in chopped pecans.
Fill the Pie ShellPour the warm pecan custard into the pre-baked pie shell. Smooth the top with a spatula.
Chill Until SetLet the pie cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight.
Make the Whipped CreamBeat heavy cream and powdered sugar until stiff peaks form.
Garnish & ServeSpread whipped cream over the chilled pie and sprinkle with additional pecans if desired. Slice and serve.
