1. Preheat oven to 350F and arrange a rack in the lower third of the oven. Set aside a 9″ pie plate.
2. Sift the flour twice, then whisk in the salt and create a well in the center.
3. Pour in the oil, then milk and stir everything together. If the dough seems too dry, add 1-2 tbsp of milk.
4. Once the dough starts to form, finish working it by gently kneading it on a sheet of wax paper.
5. Roll out between 2 sheets of wax paper. Fit the crust onto your pie plate and finish edges with a spoon.
6. Whisk together the sugar, butter, corn syrup, eggs and vanilla. Stir in the pecan to coat and pour into pie crust.
7. Bake for 60-70 minutes or until the center reaches 200F. You can also test by lightly tapping the center surface of the pie – it should spring back when done. Loosely cover the pie with foil after 40 minutes to prevent the crust from over browning. Let cool on a wire rack for 2 hours before serving.

To prepare the whipped cream

1. Beat the whipping cream, cocoa powder, and powdered sugar together until med-stiff peaks. Serve with each slice of pie.