In a large bowl, combine the flour and salt. Add the cold cubed butter and toss to coat.

Rub the butter into the flour with your fingertips until the pieces are about the size of large peas.

Add the ice water gradually, tossing gently until the dough holds together when squeezed.

Shape the dough into a disc, wrap tightly, and refrigerate for at least 1 hour.

Let the chilled dough sit at room temperature for 10–15 minutes, then roll it into a circle about 12 inches wide.

Transfer the dough to a 9-inch pie pan, press it gently into the bottom and sides, trim the edge to about 1/2 inch overhang, fold it under, and crimp.

Preheat the oven to 350°F (175°C). Refrigerate the shaped crust for 20 minutes.

Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes.

Remove the parchment and weights. Whisk the egg white and brush it over the bottom and sides of the crust.

Return the crust to the oven and bake for another 15–20 minutes, or until deeply golden. Cover the edges loosely with foil if they brown too quickly. Let cool completely.

In a medium bowl, whisk together the brown sugar, cornstarch, salt, egg yolks, and vanilla.

Gradually whisk in about 1/2 cup of the milk until smooth.

Heat the remaining milk in a saucepan over medium heat until steaming but not boiling.

In a separate saucepan, combine the granulated sugar and water. Cook over medium heat without stirring until the sugar dissolves and turns deep amber, swirling the pan gently if needed.

Slowly pour the warm milk into the caramel. The mixture will bubble vigorously. Continue heating and stirring gently until any hardened caramel dissolves.

Slowly whisk some of the warm caramel milk into the egg yolk mixture to temper the eggs.

Pour the tempered mixture back into the saucepan and cook over medium-low heat, whisking constantly, until thick and smooth.

Once the custard begins bubbling, continue cooking for about 1 minute to fully activate the cornstarch.

Remove from the heat and whisk in the butter until melted and incorporated.

Pour the hot caramel custard into the cooled pie crust and smooth the top.

Let the pie cool at room temperature for about 30 minutes, then cover and refrigerate for at least 4 hours, preferably overnight.

When ready to serve, whip the heavy cream to soft or medium peaks.

Spoon or pipe the whipped cream over the chilled pie, then sprinkle with the toasted pecans and flaky sea salt.