Southern Custard Pecan Pie

• 1 cup packed light brown sugar
• 1 cup sugar
• 3/4 cup cholesterol-free egg product
• 2 Tbsp. margarine or butter
• 1 tsp. vanilla extract
• 1 cup pecan halves
• 1 unbaked 9-inch pastry shell

1. Beat sugars, egg substitute, margarine or butter and vanilla with electric mixer at medium speed until well blended; stir in pecan halves.
2. Pour into pastry crust.
3. Bake at 400F for 15 minutes; reduce temperature to 350F.
4. Bake for 20 to 25 more minutes or until lightly browned and completely puffed across top of pie.
5. Cool completely on wire rack.
6. Garnish as desired.

brown sugar, sugar, cholesterolfree egg, margarine, vanilla extract, pecan halves, pastry shell

Taken from www.kraftrecipes.com/recipes/southern-custard-pecan-pie-53970.aspx (may not work)