Heat oven to 350°F (175°C). Fit your 9-inch pie crust into a pie pan, trim excess, and crimp edges. Chill crust in refrigerator while you prepare filling.

Spread chopped pecans on a baking sheet and toast in the oven for 5–7 minutes until fragrant, shaking pan halfway. Watch closely to avoid burning.

In a medium saucepan over medium heat, melt brown sugar, granulated sugar, and butter, stirring until bubbly. Cook for 2–3 minutes until mixture darkens slightly and smells nutty.

Carefully whisk in warmed heavy cream (sauce will bubble vigorously), then add vanilla extract and sea salt. Stir until smooth and remove from heat.

Arrange toasted pecans in the chilled pie crust, then pour the warm caramel sauce over the top, ensuring even coverage. Tap pan gently to remove air bubbles.

Bake for 20–25 minutes until the filling is set but still slightly jiggly in the center. The crust should be golden brown.

Cool pie on a wire rack for 1 hour, then chill in refrigerator for at least 4 hours or overnight to fully set.

Drizzle melted chocolate over slices if desired and sprinkle a pinch of sea salt before serving for extra flair.