Thanksgiving Carrot Pie with Pecan Crust | Two Jade Bowls

Ingredients

• 2 pounds carrots (trimmed, peeled, and cut into 1-inch chunks)
• kosher salt
• 1/2 cup sugar
• 1 1/2 cups heavy cream or crème fraiche
• 2 tablespoons unsalted butter
• 2 eggs
• 1 egg yolk
• 1/2 cup pecans
• 1 2/3 cups 7.25 oz unbleached all-purpose flour, plus more for dusting
• 1/4 cup plus 1 tablespoon sugar
• 1 teaspoon kosher salt
• 4 oz very cold (unsalted butter, cut into 8 pieces)
• 2 tablespoons very cold water