Preheat oven to 400℉. Line a baking sheet with parchment paper.
Pour the one cup of heavy cream in a small bowl and place in the freezer for about 10 minutes, while getting the rest of the recipe together.
Whisk together the flour, sugar, baking powder, salt and pecans in a large bowl.
Once the heavy cream has chilled for 10 minutes, pour the melted butter into it and stir with a fork until small clumps form.
Add the wet mixture to the dry mixture and stir until everything is just combined. Do not over mix.
Dump the dough onto a floured work surface and shape into a flat circle, about 1 1/2 – 2 inches thick. (If dough is too wet knead a few times over, working in some flour)
Cut the dough into 6 equal pie shapes. Place them a few inches apart on a parchment lined baking sheet. Brush them with some heavy cream.
Bake for 15-20 minutes or until the bottom edges start to brown. Set aside to cool.