-
Preheat oven to 350°F. Spread pecans in a single layer on a baking sheet. Toast for 6-8 minutes then cool. (This can be done while pie crust is baking, if desired)
-
To make filling: In a heavy bottomed saucepan, melt together butter and brown sugar over medium heat. Add 2 cups half and half. Cook over medium for 5 minutes, or until mixture begins to bubble along the edge.
-
Meanwhile, whisk together remaining 1/2 cup cold half and half, cornstarch and eggs. Add 1/4 cup hot liquid from saucepan to temper. Stream tempered eggs into saucepan, whisking constantly.
-
Cook over medium heat until mixture begins to thicken, whisking constantly. Lower heat to simmer and allow to bubble while whisking for 1-2 minutes longer.
-
Remove from heat, add vanilla. Mix well. Pour into crust. Cool at room temperature for 5 minutes, then cover filling with plastic wrap and chill completely. Chill for at least 4 hours or overnight.
-
After pie is completely chilled and filling is set, carefully remove plastic wrap and smooth top, if needed. Frost pie with whipped topping and sprinkle with toasted pecans and bits-o-brickle.
-
Chill until serving. Store leftovers chilled.
