Sunday, 6 January 2008

Shelley's Pecan Pie

1 uncooked pie shell
1/2 cup butter
3/4 cup brown sugar
3/4 white sugar
2 eggs
1/2 cup light cream
1/2 tsp vanilla
1 cup broken pecans

Preheat oven to 350 F (180 C).  Cream butter and sugar together in a bowl and beat with mixer until fluffy.  Add eggs, cream and vanilla and mix well.  Cover pie shell with layer of pecans.  Pour mixture into pie shell.  (Pie shell should be deep dish; otherwise cook with a cookie sheet underneath as it will probably overflow.)  Sprinkle with nutmeg.  Cover top of mixture with layer of pecans.  Bake about 45 to 50 minutes until firm in the middle.  Garnish with whipped cream and more pecans (if desired).