Step 1: Prepare the crust

1. In a medium bowl, whisk together the flour and salt.
2. Cut in the chilled butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
3. Add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
4. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Pre-bake the crust

1. Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface to fit a 9-inch pie dish.
2. Transfer the dough to the pie dish, trim the edges, and crimp as desired. Prick the bottom with a fork.
3. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
4. Remove the weights and parchment, then bake for another 5 minutes. Let cool.

Step 3: Make the caramel pecan filling

1. In a saucepan over medium heat, combine the brown sugar, butter, heavy cream, and salt. Stir until the butter melts and the mixture is smooth.
2. Bring to a boil and let simmer for 3-4 minutes, stirring frequently. Remove from heat and stir in the vanilla extract.
3. Arrange the pecans in the pre-baked pie crust. Pour the caramel mixture over the pecans, spreading evenly.

Step 4: Bake the pie

1. Reduce the oven temperature to 350°F (175°C). Bake the pie for 20-25 minutes, or until the caramel is bubbly and the filling is set.
2. Let the pie cool completely at room temperature before topping.

Step 5: Whip the cream

1. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Step 6: Assemble and serve

1. Spread or pipe the whipped cream over the cooled pie. Garnish with additional pecans or a drizzle of caramel if desired.
2. Slice and enjoy!