Preheat your oven to 350F/180C and place the pecans on a baking sheet and shake to spread out, you want them in a single layer. Bake for the nuts for about ten minutes until just toasted. Set aside to cool and try not to snack on too many!
In a medium-large pot over low-medium heat melt the butter and stir until the butter starts to produce golden brown flecks and you smell a nutty aroma. Check out this detailed post on how to make brown butter.
Roll the pie dough on a lightly floured surface and add to pie dish. I added a braided pie crust design if you want to do this you will need an additional pie crust dough. You could prick with the back of a fork, or flute it. Place the pie dough in the freezer for ten minutes to chill it.
Crinkle up a pie-sized piece of parchment paper then uncrinkle and place over pie dough and fill with pie weights or dried rice or beans, place back in the freezer until the oven comes to temperature. Keeping the pie dough chilled helps ensure it doesn't shrink much when baking. Once the oven reaches 415F par-bake the pie crust.
Pour the filling into the par-baked pie shell and arrange remaining pecans on top in whatever decorative design you want. Gently press the pecans into the filling to kind of get them wet, this helps them bake to a golden glow and not dry out.