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

Directions:
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.