In a large bowl, combine the all-purpose flour, chilled and diced unsalted butter, and powdered sugar. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Stir in the egg yolk, then add 2 tablespoons of ice water, mixing until the dough is just combined. If it’s too dry, add more water, one tablespoon at a time.

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C). On a floured surface, roll the chilled dough into a circle to fit a 9-inch pie dish.

Transfer it to the pie dish and trim the edges. Prick the bottom with a fork to prevent bubbling.

Bake for 15-20 minutes or until slightly golden. Allow it to cool while you prepare the filling.

In a medium bowl, whisk together heavy cream, sweetened condensed milk, and eggs until smooth.

Stir in chopped pecans, vanilla extract, salt, and dark corn syrup.

Pour the filling into the cooled crust.

Bake the pie for 35-40 minutes or until the filling is set and slightly jiggly in the center.

Remove from the oven and let it cool completely at room temperature before refrigerating for at least 2 hours.

Top with whipped cream and extra pecans before serving. Slice and enjoy with family and friends!