Make the pecan topping: In a small bowl, mix together the pecans, brown sugar, and melted butter. Set aside.
Prepare the whole wheat pie crust according to the recipe directions. Roll out half of the recipe (enough for 1 crust) and fit it into a regular (not deep dish) 9-inch pie dish that is at least 1 1/4-inches deep. Crimp the edges, leaving the crimp tall. Place the crust in the refrigerator while you prepare the filling. Leave the second half of the pie crust in the refrigerator for later.
Place one rack in the bottom of your oven and one rack in the center. Preheat the oven to 425 degrees F.