Pecan Chiffon Pie

Directions

1. 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. 2
   Combine brown sugar and 11/3 cups plus 2 Tablespoons water. Bring to a boil.
3. 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. 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. 5
   Pile filling lightly into baked pie shells.
6. 6
   Whip cream until stiff. Add vanilla. Divide the whipped cream and spread over both pies. Refrigerate 1 to 2 hours.
7. 7
   Pies are best served the same day they are made.