Pecan Cream Pie

INGREDIENTS:

For the Pie Crust:

1 1/4 cups all-purpose flour

1/2 cup unsalted butter, cold and cut into small cubes

1/4 cup granulated sugar

1/4 teaspoon salt

2-3 tablespoons ice water

For the Pecan Filling:

1 cup pecan halves

3 large eggs

1 cup light corn syrup

1/2 cup granulated sugar

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

1/4 teaspoon salt

For the Whipped Cream Topping:

1 cup heavy cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

DIRECTIONS:

Prepare the Pie Crust:

In a food processor, pulse together the flour, sugar, and salt.

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 in plastic, and refrigerate for at least 30 minutes.

Prebake the Crust:

Preheat your oven to 375°F (190°C).

Roll out the chilled dough on a floured surface to fit into a 9-inch pie dish. Trim and crimp the edges.

Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment and bake for another 5-7 minutes until golden. Let cool …