Pecan Cream Pie

In a heavy saucepan, cook 1 cup of the sugar and the cream for 12 minutes, stirring occasionally. Beat egg yolks. Stir about 1/4 of the hot mixture into yolks, then return yolk mixture to pan and continue cooking and stirring another 2 minutes, until thickened and smooth. Remove from heat. Add pecans and pour into pie shell. Make meringue by beating egg whites until stiff. Add remaining 1/2 cup of sugar gradually, beating until glossy. Cover pie with meringue and bake at 325 degrees for about 20 minutes. Cool thoroughly before slicing. This pie is best served the same day. Store leftovers in the refrigerator.
Serves 8.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

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