A Sweet and yummy pecan pie recipe served with fresh whipped cream.
Heat oven to 350 degrees F degrees.
Cut the butter into the flour. Sprinkle the iced water, 1 tablespoon at a time, tossing with fork until all the flour is moistened and pastry almost cleans the side of the bowl
Gather pastry into a ball; shape into flattened round on lightly floured work surface.
Roll pastry 2 inches larger than inverted pie plate with floured rolling pin. Fold pastry over rolling pin then roll up dough to transfer easily to buttered pie plate. Gently press dough into plate without stretching it. Trim overhanging edge of pastry
To make the filling. Fill a medium saucepan with 1-inch of water and heat to below a simmer over medium-low heat. Use a medium size, heat-proof bowl that will sit on the saucepan but not touch the water or bottom of the pan.
With the bowl set on the pan, melt the butter. Make sure the water below maintains below a simmer. Remove bowl from pan; mix in sugar and salt with a wooden spoon until butter is absorbed; remove any clumps of brown sugar. Beat in eggs, then corn sirup and vanilla. Return bowl to hot water pan; stir until mixture is shiny and warm to the touch. Remove from heat.
Top with pecans.
Pour mixture into the pie shell.
Bake 55 minutes, Transfer pie to rack and cool completely for at least 4 hours.
To make the whipped cream, Using an electric mixer whip cream until peaks form, stir in sugar then whip on high until stiff peaks form.