Pecan Pie

I've made this pecan pie every Thanksgiving for the last few years and everyone seems to like it because they make sure I always make it.

Makes 1 nine-inch pie

All-purpose flour, for dusting
1 recipe pie crust
2 1/2 cups pecan halves
4 large eggs
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 cup dark corn syrup
1/2 cup light corn syrup
2 tablespoons unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Whipped cream, for serving

1. Preheat oven to 350°. On a lightly floured board, roll out the
pastry to a thickness of 1/8 inch. Place the pastry in a 9-inch pie plate
that has been set on a parchment-lined baking sheet, and press it into the
bottom edges and along the sides. Trim the pastry using scissors or a sharp
paring knife. Crimp or decorate the edges of the pastry, if desired.
Transfer to freezer until firm, about 15 minutes.

2. Coarsely chop 1 1/4 cups pecans; set aside. In a medium bowl,
combine eggs granulated sugar, and brown sugar. Whisk to combine. Add dark
and light corn syrups, butter, vanilla, and salt. Whisk until well
combined. Add chopped pecans, and stir to combine. Pour into prepared crust.

3. Arrange remaining 1 1/4 cups pecan halves decoratively over top of
pie. Bake on a baking sheet until crust is golden, filling is
firm, and a cake tester inserted in center of pie comes out clean, 50 to 55
minutes. Cool completely before slicing. Serve with whipped cream.