1/3 cup packed light brown sugar
1/2 cup chopped pecans
1/3 cup plus 1 T/ butter, divided
1 (9-inch) baked pie shell
1 cup granulated sugar
3 T. cornstarch
1/8 t. salt
3 egg yolks
2 cups milk
1 t. vanilla
1-1/2 cups whipped cream, plus more for optional garnish
Lightly toasted pecans pieces, for option garnish
Preheat oven to 450 degrees F.
In a small pan, heat brown sugar, pecans, and 1/3 cup butter; cook and stir until; butter is melted. Spread in baked pie shell; place in oven and bake 5 minutes. Let cool.
Combine granulated sugar and cornstarch in a medium saucepan. Beat in salt, egg yolks and milk. Cook over medium heat until very thick, stirring constantly. Add vanilla and remaining 1 tablespoon butter; cook and stir just until butter is melted. Measure out 1 cup custard; set aside. Pour remaining custard into prepared pie shell.
When the 1 cup of custard cools, fold in whipped cream. Spread on top of pie; chill. Garnish with toasted pecans, dollops or whipped cream, or both.
Yield: 8 servings
Source: Special Requests Cookbook, published by the St. Louis Post-Dispatch