Caramel Pecan Pie

Preheat oven to 300 degrees. Crust: using food processor fitted with metal blade. Combine flour, sugar and butter. Process until dough resembles coarse meal. Add egg yolks and water. Process until a ball begins to form. Shape dough into a disk. Wrap tightly in plastic wrap and chill in refrigerator 1 hour or until firm. Filling: combine corn syrup, butter, sugar, maple syrup, and salt in double broiler. Bring to a boil over medium heat and stir often. Remove from heat and cool to room temperature. Once cool, add eggs and vanilla. Stir until smooth. Set syrup aside until ready to use. To assemble: spray vegetable oil cooking spray on 8-9-inch tart pan with removable bottom. On floured board using floured rolling pin, roll out dough to 10-inch circle, 1/4-inch thick. Place pastry in pan. Lightly press into bottom and sides. Roll off excess dough from top edge with a rolling pin. Fill pastry shell with pecans. Pour filling over nuts. Bake 90 minutes or until golden brown. Let pie cool, then remove sides of pan. Serve sliced with whipped cream garnish.