In a large bowl, whisk together the all-purpose flour and 1/2 tsp salt. Add the cold, cubed unsalted butter. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes (or up to 2 days).

On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges and crimp decoratively. Return the pie crust to the refrigerator to chill for another 15 minutes while you prepare the filling. (Alternatively, you can use a store-bought pie crust).

Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine the light corn syrup, granulated sugar, packed light brown sugar, melted unsalted butter, heavy cream, lightly beaten eggs, vanilla extract, and 1/2 tsp salt. Whisk vigorously until all ingredients are well combined and smooth.

Gently fold in the pecan halves, ensuring they are evenly distributed throughout the filling.

Pour the pecan filling into the chilled pie crust.

Place the pie on a baking sheet (to catch any potential spills) and bake in the preheated oven for 15 minutes. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 40-50 minutes, or until the center is mostly set but still slightly jiggly. If the crust edges begin to brown too quickly, loosely cover them with aluminum foil.

Once baked, remove the pie from the oven and let it cool completely on a wire rack for at least 3-4 hours before slicing and serving. The filling will continue to set as it cools.