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Toast the pecans in a 350°F oven for 10 minutes.
Roll out the pastry dough and press it into the baking slab, trimming the edges.
Freeze the pastry-lined baking slab, then bake at 400°F for 15-20 minutes with pie weights.
Reduce oven temperature to 300°F and bake the par-baked crust until the bottom looks dry and golden brown.
Make the butterscotch filling by cooking the demerara sugar, butter, and corn syrup until caramelized.
Whisk the butterscotch mixture into the eggs, then stir in the remaining filling ingredients.
Pour the filling into the par-baked crust and bake at 300°F for about 20 minutes until puffed and set.
Allow the pie to cool, then slice and serve.