In a large mixing bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Roll and Prebake the Crust

Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Fit it into a 9-inch pie dish, trimming any excess dough. Prick the bottom with a fork and line with parchment paper. Fill with pie weights or dried beans and bake for 12-15 minutes until lightly golden. Remove the weights and bake for an additional 5 minutes. Let cool.

Step 3: Make the Caramel Pecan Filling

In a medium saucepan, melt the butter and sugar over medium heat. Stir in the corn syrup and heavy cream, bringing the mixture to a gentle boil. Remove from heat and let cool slightly. In a separate bowl, whisk the eggs, vanilla extract, and salt. Gradually pour in the cooled caramel mixture while whisking continuously. Stir in the toasted pecans.

Step 4: Bake the Pie

Pour the caramel pecan filling into the cooled pie crust. Bake at 350°F (175°C) for 35-40 minutes, or until the center is set. If the crust starts browning too quickly, cover the edges with foil. Allow the pie to cool completely before adding the whipped cream topping.

Step 5: Prepare the Whipped Cream

In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until soft peaks form. Spread or pipe the whipped cream over the cooled pie just before serving.