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Pecan Cream Pie




Source of Recipe


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1 baked 9-inch pie shell
8 oz pkg. cream cheese, softened
3/4 cup light brown sugar
pinch salt
1 tsp vanilla
2 eggs, separated
1 cup heavy cream, whipped
1 cup grated pecans

Blend cream cheese, 1/2 cup sugar and vanilla. Beat in egg yolks,
one at a time. beat egg whites until stiff, but not dry. Gradually
beat in 1/4 cup sugar, beating until stiff and glossy. Fold into
first mixture. Fold in whipped cream, leaving 1/4 cup to spread
over top of pie. Grate pecans or chop fine. Spread over bottom
of cooled pie shell, leaving out 1/4 cup. Fold in half of remaining
nuts into filling and pour into the pie shell. Chill pie two hours,
then spread remaining whipped cream over top of pie. Sprinkle with
remaining nuts. Chill overnight.