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Roll pie dough to ¼" thickness and crimp. Freeze 10 minutes. Dock with a fork, and blind bake with pie weights for 10 min at 375F
Spread pecans out on a baking sheet. Bake in the oven until lightly toasted, 7 to 8 minutes. Pick out about 30 whole pecans, and chop the rest.
Stir brown sugar, butter, white sugar, corn syrup, flour, milk, vanilla extract, and salt together in a saucepan over medium heat; bring to a boil, whisking constantly. Remove from heat and cool for 5 to 10 minutes.
Whisk eggs in a large bowl. Slowly drizzle sugar mixture into eggs, whisking constantly.
Spread pecans out in the bottom of the blindbaked crust. Pour custard mixture over nuts and gently stir with a spatula to coat all of the nuts.
Decorate with whole pecans. Bake pie until crust is golden brown and pie is set, 40 to 45 minutes. Cool completely.