Ingredients:
For the crust:
1 1/2 cups unsifted unbleached all-purpose flour
1/2 cup sugar
1/2 cup pecans
1/2 cup (1 stick) butter, chilled and cut into pieces
1 large egg yolk
1 tablespoon vanilla extract
For the pecan filling:
1/4 cup (1/2 stick) butter, melted
2 teaspoons unsifted unbleached all-purpose flour
3 large eggs
1 cup light corn syrup
1 1/2 tablespoons heavy cream
1 tablespoon vanilla extract
1/3 cup sugar

Directions:
1. Heat oven to 400 degrees F. Prepare Crust: In food processor fitted with chopping blade, combine flour, sugar, and pecans. Add butter, egg yolk, and vanilla. Process until it resembles coarse crumbs. Press into bottom and sides of 9-inch round springform pan. Bake 7 to 8 minutes or until golden brown. Remove to wire rack and cool before pouring in filling.
2. Reduce oven temperature to 350 degrees F. Prepare Filling: In large bowl, with hand mixer, combine butter and sugar. Slowly add flour until completely mixed. Add eggs, one at a time, beating at low speed, making sure not to over mix. Add corn syrup, heavy cream, and vanilla extract, mixing to combine completely.
3. Place pecan halves in bottom of baked crust. Slowly pour in batter. Bake 45 to 50 minutes or until set.
4. Transfer to wire rack and let cool 10 minutes. Remove side of springform pan. Serve warm with a dollop of whipped cream, if desired.