1 c. dark brown sugar
1 1/3 c. boiling water
1/4 c. water
6 1/2 tbsp. cornstarch
1/4 c. sugar
2 egg whites
1 c. toasted pecans
2 prebaked pie shells
2 c. whipped cream

Combine brown sugar and boiling water. Mix cornstarch and 1/4 cup of water and pour into boiling mixture, stirring until clear. Next, whip the egg whites of fast speed of mixer, and add the sugar slowly until egg whites are light, with stiff peaks. Remove from beater and pour the brown sugar mixture and pecans into the whipped egg whites. Fold the mixture into egg whites, begin careful not to over whip. Pour into cooked pie shells and top with one cup of whipped cream per pie. Sprinkle a few toasted pecans on the top of whipped cream.