Pecan Cream Pie

Baked 9 inch pie shell
1/3 c. brown sugar
1/3 c. margarine
1/2 c. chopped pecans
1 Tbsp. milk
2 c. milk
3/4 c. granulated sugar
1/2 c. additional cold milk
1/3 c. cornstarch
3 egg yolks
1 Tbsp. vanilla
1 tbsp. margarine
1/8 tsp. salt
1/2 c. cool whip
Additional cool whip and chopped pecans for garnish

In a small pan, stir together the brown sugar, 1/3 c. margarine, pecans, and 1 Tbsp. milk; heat until sugar melts. Spread pecan mixture evenly in baked pie shell. Bake at 350 degrees for 10 minutes; cool.

Meanwhile, heat the 2 c. of milk in double boiler. Stir together the 1/2 c. cold milk and cornstarch; add granulated sugar. Add cornstarch mixture to hot milk cook and stir until smooth. Beat egg yolks. Add beaten yolks to hot milk mixture; continue cooking 10 to 15 minutes or until thickened. remove from heat and stir in vanilla, the 1 tbsp. margarine and salt; cool.

Divide cream filling in half. Put one half into pie shell atop pecans; fold Cool whip into remaining half and spread in shell on top of first layer. garnish with more cool ship and chopped pecans. Serves 6-7