Pecan Cream Pie

Ingredients

• 1⅔ cups (208 g) all-purpose flour
• ¼ tsp. baking powder
• 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided
• 2 oz. chilled cream cheese, cut into 1" pieces
• 16 Tbsp. (2 sticks) chilled unsalted butter, sliced ½" thick, divided
• Rice flour or all-purpose flour (for dusting)
• 2 large eggs
• ⅔ cup (packed; 133 g) dark brown sugar
• 2½ cups (300 g) raw pecans
• 2 Tbsp. sour cream
• 1 tsp. vanilla extract
• 2½ cups heavy cream, divided
• 1½ cups whole milk, divided
• 6 large egg yolks
• ¾ cup (packed; 150 g) dark brown sugar
• ⅓ cup (40 g) cornstarch
• ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
• 6 Tbsp. chilled unsalted butter, cut into pieces
• 4 tsp. vanilla extract
• ¼ cup sour cream
• 3 Tbsp. powdered sugar
• 1 tsp. vanilla extract

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