1 c. coarsely chopped pecans, toasted
1 c. dark brown sugar
1 1/3 c. and 2 tbsp. water
4 tbsp. cornstarch
1/4 c. water
2/3 c. egg whites, room temperature
1/4 c. sugar
2 (9 inch) baked pie shells
1/2 pt. whipping cream

Spread pecans on a baking sheet and bake at 250 degrees for 10 to 15 minutes or until nuts barely begin to brown. Do not burn. Combine brown sugar and 1 1/3 and 2 tablespoons water. Bring to boil. Mix together cornstarch and 1/4 cup water and stir, with a whisk, into boiling brown sugar mixture. Stir constantly and cook until mixture becomes clear and is the consistency of a thick pudding. Remove mixture from heat. 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 brown sugar mixture and nuts. As soon as everything is blended, cut off mixer. Do not overmix. Pile filling lightly into baked 8 inch pie shells. Whip cream until stiff, divide and spread over both pies. Sprinkle.