1/3 c. butter
3/4 c. flour
1/4 c. packed brown sugar
3/4 c. finely chopped pecans
Juice of 4 lemons
1 (14 oz.) can sweetened condensed milk
1 c. whipping cream, whipped

Melt butter in heavy skillet. Stir in flour, brown sugar and pecans. Cook over medium heat, stirring constantly, until crumbs are toasted and golden brown. Let stand until cool. Reserve 2 tablespoons of crumbs. Press remaining crumbs into a 9-inch pie plate. Combine lemon juice and condensed milk in a large bowl; mix well. Fold in whipped cream; spoon into prepared crust. Sprinkle with reserved crumbs. Chill until serving time.

Makes 6 servings.