On a floured surface, roll out the pie crust and line a 9-inch (23cm) pie tin with it. Line the crust with parchment paper, fill with pie weights and bake for 15 minutes.
Remove the pie weights, prick the bottom and bake for another 10-15 minutes, or until the pastry is dry and lightly golden.
In a medium saucepan over medium-low heat, add the heavy cream, sugar and salt and heat until simmering.
When ready to serve, make the topping: combine the heavy whipping cream, powdered sugar and vanilla extract in a medium mixing bowl and whisk until soft peaks form.
Top the pie with the whipped cream and serve immediately. Store leftovers in a covered container in the refrigerator for up to 2 days.