Begin by preheating the oven to 375º F. Concurrently, roll out the pie crust into a circle measuring approximately 12 or 13 inches in diameter to suitably fit a springform pan, tart pan, or a traditional pie dish.

Carefully position the dough in the chosen pan, ensuring it adheres to the bottom and the sides uniformly. Excess dough beyond the rim should be neatly trimmed.

For those inclined to enhance the presentation, utilize any residual dough to craft decorative shapes. These can later be placed atop the pie prior to baking.

To maintain its form, refrigerate the prepared crust until the filling is ready.

In a suitably sized mixing bowl, whisk the eggs until they achieve a foamy consistency.

Gradually introduce the browned butter (or regular melted butter) into the eggs, ensuring thorough integration.

Subsequently, incorporate both the brown and granulated white sugars, ensuring they dissolve completely.

Methodically add the flour, ground cinnamon, and salt to the mixture. Follow this by introducing the heavy cream and pure vanilla extract, making certain all elements are uniformly mixed.

Carefully fold in the pecans to the mixture, ensuring even distribution.

Pour the prepared filling into the refrigerated pie crust. If decorative dough shapes were crafted earlier, position them atop the filling at this stage.

Transfer the pie to the preheated oven and allow it to bake for a duration of 40-50 minutes. The pie is deemed ready when the center solidifies and no longer displays a liquid-like motion.

Once removed from the oven, it is imperative to allow the pie to cool to room temperature prior to serving.