Pecan Butterscotch Pie

Pecan Butterscotch
Crust
½ cup of Crisco
1 Cup of flour
1 teaspoon salt
5 Tablespoons ice cold water
Butterscotch Filling
1 c. dark brown sugar
1.5 heaping T. flour
1.5 heaping T. cornstarch
3 egg yolks
2 cups half and half
2 T. butter
1 teaspoon maple flavoring
1 t. vanilla
Pecan pie filling
½ cup dark corn syrup
½ cup brown sugar
2 eggs
1 teaspoons vanilla
4 T. melted butter
1 ½ cups chopped pecans
Extras
Whipped cream
Toasted pecans
Crust: Preheat oven to 375. Whisk the flour and the salt together in a large bowl. Add the Crisco and mix with your fingers until combined. Add the ice water and use a fork to combine. Turn pie dough out onto a floured surface and gather into a circular disk. Roll out the dough big enough to fit into a pie plate. Flute edges for decoration. Place into the refrigerator for 20 minutes. Place parchment in the crust and fill with pie weights or dry beans. Bake crust until edges are golden brown, about 15 minutes. Remove parchment and weights and cook and bottom is browned also, about another 5-10 minutes. Cool on wire rack and set aside. REDUCE OVEN TEMPERATURE TO 350.
Pecan pie filling: Combine first five ingredients in a large bowl and whisk until smooth. Add the chopped pecans and stir. Bake for 45-50 minutes. Remove from oven and cool.
Butterscotch Filling: Combine the brown sugar, flour, and cornstarch in a heavy saucepan. Mix with a whisk to break up any brown sugar pieces. Add the egg yolks and half and half. Whisk to combine. Cook over medium heat until thick and bubbly, about 5-8 minutes. Off heat, stir in the butter, vanilla, and the maple flavoring. Run mixture through a strainer into a clean bowl to remove any bits of cooked eggs. Put plastic wrap directly on the filling and cool until set, about about 45-50 minutes.
Assemble the pie
Spoon cooled butterscotch filling on top of the pecan pie filling. Decorate with whipped cream and toasted pecan pieces.