3 tablespoons butter
1 1/2 cups milk
1 cup brown sugar
2 eggs, separated
1/4 cup flour
1 teaspoon vanilla
1 cup coarsely chopped pecans
vanilla wafers, crushed gingersnaps or graham crackers, crushed

In a mixing bowl, melt butter. Mix together flour and sugar; stir in milk. Cook until thick. Cook 15 minutes longer. Add egg yolks. Cook 2 minutes. Remove from heat and stir in vanilla. Let cool for 10-15 minutes.

In a separate bowl, beat eggs until soft peaks form. Gently fold the beaten egg whites into the cooled mixture.

Put half the crumbs in dish. Top with one half of filling. Then add a layer of cookie crumbs and pecans until all ingredients are used. Refrigerate for several hours. Cut into rectangular or square pieces and top with whipped cream before serving.

Variation: Use crushed Oreos or chocolate cookies. Add crushed macadamia nuts to the bottom layer.