Pecan Pie

In a large bowl, whisk together flour, sugar, and salt. Add butter, and, using your hands, mix together until pea-sized and some slightly larger pieces form. Add vinegar and then ice water, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.

Gently kneading, form dough into a ball, then flatten into a disk. Cover in plastic wrap and refrigerate until dough is very cold, at least 1 hour or up to 3 days in advance.

On a lightly floured surface, roll dough to a 13″ circle. Transfer rolled-out dough into a 9″ pie pan. Trim, leaving a 1″ overhang, then tuck overhang under edge of pan. Press edges of dough with the tines of a fork, if desired. Freeze 15 minutes.

Meanwhile, make the pecan filling: In a medium sauce pan over medium-high heat, combine brown sugar and corn syrup. Bring mixture up to a boil, and continue to boil until it is a deep amber color, 1 to 2 minutes. Add the butter, cream, and salt, whisking to combine. Continue to boil until mixture is slightly thickened and caramel-colored, about 2 minutes more. Pour into a medium, heatproof bowl and let cool 20 minutes.

Preheat oven to 375° with a rack in the middle and bottom of the oven, and line a rimmed baking sheet with foil. Whisk eggs into slightly cooled praline mixture until well combined, and then add the vanilla extract. Stir in 1½ cups of the Southern Grove Chopped Pecans. Scrape pecan mixture into chilled pie crust. Sprinkle remaining cup of pecans evenly over top.

Place prepared baking sheet on bottom oven rack to catch any drips. Bake pie on the middle rack until filling is puffed and set and crust is golden, about 1 hour. Let cool to room temperature, then cool completely in the refrigerator. Serve slices topped with whipped cream.