Pecan Chiffon Pie

• 1 cup pecans, coarsely chopped
• 1 cup dark brown sugar
• 1 1/3 cups water, plus
• 2 tablespoons water
• 1/4 cup cornstarch
• 1/4 cup water
• 1/3 cup egg whites, room temperature or 1/3 cup pasteurized egg white
• 1/4 cup granulated sugar
• pie crust, baked and cooled
• 1/2 pint whipping cream, chilled
• 1/4 teaspoon vanilla extract

1. Spread nuts on a baking sheet to toast. Bake at 250 degrees for 10 to 15 minutes or until the nuts barely begin to brown. Cool.
2. Combine brown sugar and 11/3 cups plus 2 Tablespoons water. Bring to a boil.
3. Mix cornstarch and 1/4 cup water and stirring with a whisk, pour into the boiling brown sugar mixture. Stir constantly and cook until the mixture becomes clear and is the consistency of a thick pudding. Remove mixture from heat.
4. Whip egg whites at high speed with mixer until peaks form. Slowly add 1/4 cup sugar and beat until peaks are stiff. Reduce mixer speed to low and gently add the hot pudding-like mixture and the toasted nuts. As soon as everything is blended, turn off mixture. Do not overmix.
5. Pile filling lightly into baked pie shells.
6. Whip cream until stiff. Add vanilla. Divide the whipped cream and spread over both pies. Refrigerate 1 to 2 hours.
7. Pies are best served the same day they are made.

pecans, brown sugar, water, water, cornstarch, water, egg whites, sugar, pie crust, whipping cream, vanilla

Taken from www.food.com/recipe/pecan-chiffon-pie-274439 (may not work)