Preheat oven to 350°F (160°C). In food processor, pulse pretzels with pecans until fine. Add graham crumbs and sugar; pulse to combine. Drizzle butter over top; pulse to moisten.
Press mixture into 9-inch (23 cm) glass pie plate; bake for 10 to 12 minutes or until golden. Let cool.
Pie Filling: Meanwhile, in bowl, whisk together egg yolks, sugar, cornstarch and salt.
Heat milk in saucepan set over medium heat until steaming. Whisk 1/2 cup (125 mL) hot milk into egg mixture; whisk into milk in saucepan. Cook over medium heat, whisking, for 6 to 8 minutes or until mixture thickens.
Remove from heat and stir in butter. Cover with plastic wrap directly on surface and let cool completely.
Topping: Whip together cream, sugar and vanilla.
Fold 1 cup (250 mL) whipped cream into pastry cream; fold in Triple Fruits Peach Mango Orange Fruit. Scrape into pie crust. Refrigerate overnight.
Just before serving, pipe or dollop remaining whipped cream on top. Garnish with pretzels and pecans.