Add the cookie crumbs to a large bowl and drizzle with the melted butter. Stir until the crumbs are moistened evenly.

Using the bottom of a measuring cup or glass, press into a 9-inch pie dish. Bake for 10-12 minutes, until fragrant. Cool completely on a wire rack.

Whisk the egg yolks in a large bowl until smooth.

Make the caramel/butterscotch mixture by stirring together the sugar and 1/4 cup water in a small heavy saucepan. The sugar will look moist.

Over medium heat, bring to a boil and cook, stirring occasionally, until the mixture turns golden.

Swirl the pan gently and continue to cook until the sugar is amber-like honey. Don’t let it get too dark because sugar can burn quickly.

Once the desired color is achieved, remove the pan from the heat. Slowly stir in the heavy cream, then set aside.

Whisk together the brown sugar, cornstarch, and salt in a medium saucepan. Add the milk slowly while whisking constantly. Stir in the vanilla bean paste and mix well. Stirring frequently, cook the mixture over medium-high heat until it boils.

Remove from heat and stir in caramel/butterscotch mixture.

Pour about a quarter of the hot liquid mixture into the egg yolks while whisking continuously. Be sure to whisk vigorously to prevent the eggs from scrambling. Pour another quarter of the hot liquid into the eggs while constantly whisking.

Once the eggs have been tempered, slowly pour the mixture back into the pot to combine it with the remaining hot liquid. Bring the mixture to a boil over medium heat, whisking often, until it thickens and reaches a pudding-like consistency, about 2-3 minutes.

Remove from the heat and whisk vigorously for about a minute while stirring in the butter. It will help the pudding cool a bit before pouring it over the pie crust.

Pour the butterscotch pudding mixture into the pie crust. If there are any lumps in your pudding, pour it directly into the crust through a mesh sieve.

Put the pie in the refrigerator to set for 6 hours or overnight, covered with plastic wrap.

Beat the heavy cream, vanilla paste, and sugar in a mixer fitted with a whisk attachment on medium-high speed until soft peaks form.

Spread the whipped cream over the chilled pie.

Combine the cookie crumbs and finely chopped pecans in a small mixing bowl. Sprinkle over the whipped cream topping.