Roll out the pie crust on a lightly floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges. Prick the bottom with a fork and bake for 20 minutes, or until golden. Let cool.

In a medium saucepan, whisk together the sugar, cornstarch, and egg yolks until smooth. Gradually whisk in the milk and heavy cream. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.

Stir in the butter and vanilla extract until the butter is melted and the mixture is smooth. Fold in 1 cup of the chopped pecans. Pour the filling into the cooled crust.

Chill the pie in the refrigerator for at least 4 hours or until set. Before serving, sprinkle the remaining 1/2 cup of chopped pecans on top.

Serve chilled and enjoy!