Salt caramel pecan as a flavor combination certainly calls to me.

We made this version with some modifications, primarily employing a candy thermometer in the making of the caramel instead of just letting it boil for five minutes at unspecified medium heat and only decorating the top of the pie with concentric rings of pecans since most of the people in my family can't eat nuts. Would definitely not make the crust again, but if it's a kind of crust you are comfortable and successful with, go for it!