Heat oven to 180⁰C (160⁰C for fan assisted ovens), gas mark 4.
In a medium sized saucepan, combine the pecan pieces and butter, cook and stir over a medium heat until the butter is melted and the pecans are toasted. Remove from the heat.
Stir in the brown sugar, whipping cream, flour, cinnamon and salt.
Take a baking tray, and line with grease proof paper.
Place one tortilla on the tray and spread the pecan mixture evenly over the tortilla, repeat with 2 more layers, and then top with a fourth tortilla.
Make another stack on the same baking tray using the remaining 4 tortillas and pecan mixture.
Bake in the oven for 15 minutes.
Allow the pie to cool slightly, and then cut into wedges.
If desired, serve topped with a scoop of Häagen-Dazs™ Dairy Vanilla Ice Cream.
Recipe courtesy of Old El Paso™