• Preheat oven to 350F and arrange a rack in the lower third of the oven. Set aside a 9" pie plate.
• Sift the flour twice, then whisk in the salt and create a well in the center.
  2 cups (250g) all-purpose flour, 1/2 tsp salt
• Pour in the oil, then milk and stir everything together. If the dough seems too dry, add 1-2 Tbsp of milk.
  1/2 cup (125ml) vegetable oil, 1/4 cup (60ml) milk
• Once the dough starts to form, finish working it by gently kneading it on a sheet of wax paper.
• Roll out between 2 sheets of wax paper. Fit the crust onto your pie plate and finish edges with a spoon.
• Whisk together the sugar, butter and corn syrup.
  1 cup (200g) granulated sugar, 2 Tbsp (30ml) melted butter, 1 cup (250ml) light or dark corn syrup
• Whisk in the eggs and vanilla. Stir in the pecan to coat and pour into pie crust.
  3 large eggs, 2 tsp vanilla extract, 1 & 1/2 cups (170g) pecans
• 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

• Beat the whipping cream, cocoa powder, and powdered sugar together until med-stiff peaks. Serve with each slice of pie.
  1 cup (250ml) whipping cream, 2 Tbsp unsweetened cocoa powder, 2 Tbsp powdered sugar