In a food processor, combine the flour, salt, and sugar.

Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together.

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Carefully transfer the dough to a 9-inch pie dish and gently press it into the bottom and sides of the dish. Trim any excess dough.

Once the mixture starts boiling, let it cook without stirring until it turns a deep amber color. This may take about 7-10 minutes.

Remove the saucepan from the heat and carefully add the heavy cream, followed by the butter and sea salt. Stir until smooth.

Return the saucepan to low heat and cook for an additional 2-3 minutes, stirring constantly.

Remove from heat, stir in the vanilla extract, and let the caramel cool slightly.

In a bowl, lightly beat the eggs.

Gradually whisk the beaten eggs into the slightly cooled caramel mixture until well combined.

Arrange the pecan halves evenly over the pie crust.

Pour the caramel mixture over the pecans.

Place the pie in the preheated oven and bake for approximately 45-50 minutes, or until the filling is set, and the top is golden brown. You may need to cover the edges of the crust with aluminum foil if they start to brown too quickly.

Allow the pie to cool completely on a wire rack before slicing. For an extra touch of salted caramel flavor, you can drizzle additional caramel sauce over individual slices when serving.