1 cup whipping cream 2 tablespoon sugar ½ teaspoon vanilla
Salted Pecan Crust
1 ½ cup all-purpose flour ¼ cup very finely chopped toasted pecans* (see tip, page 20) ¼ cup packed brown sugar ¼ teaspoon kosher or sea salt ½ cup cold butter, cut up 2 egg yolks, lightly beaten 1 tablespoon ice water
*To Toast Nuts:
Be sure the pecans are very finely chopped or the crust might crack. Spread nuts in a single layer in a shallow baking pan. Bake in a 350 degree oven for 5 to 10 minutes or until lightly golden, shaking the pan once or twice; let cool.
