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Pecan Cream Pie




Source of Recipe


becky at rc


List of Ingredients




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


Recipe



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.