Ingredients:
For the crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into cubes
- 1/4 cup ice water
For the filling:
- 1 1/2 cups heavy cream
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup chopped pecans (optional)
Instructions:
- Prepare the crust:
- In a food processor, combine flour, sugar, and salt. Add butter and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water and pulse until the dough begins to come together.
- Turn the dough out onto a floured surface, knead briefly, then form it into a disk and wrap in plastic. Refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C). Roll out the dough to fit a 9-inch pie pan and bake for 10-12 minutes or until lightly golden. Let it cool while you prepare the filling.
- Prepare the filling:
- In a mixing bowl, whisk together the heavy cream, sugar, eggs, vanilla, cinnamon, and salt until smooth.
- Pour the mixture into the cooled crust. Sprinkle chopped pecans on top.
- Bake the pie for 40-45 minutes, or until the filling is set and lightly golden on top.
- Let the pie cool to room temperature before serving.