This is the perfect Easter dessert, the kind of cake you pay a fortune for in an upscale bakery, yes, it's that good.  This cake is delicious, I mean seriously, decadently, wonderful, too marvelous for words!  I've baked cakes for years, and this one is in the top five of the best ever.  I adapted it from a recipe from Sugar & Spice by Celeste, it's a "must try" if you are a lemon lover.

This cake is a project, done in steps.  It's the kind of cake you make a day or so ahead and let it age.   This is definitely a labor of love and the results are so worth it.

Originally Adapted From: Foster, Sara. 'The Foster's Market Cookbook'. Random House. New York: 2002.

Ingredients:

Lemon Curd:

3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon (4 grams) finely shredded lemon zest (outer yellow skin of lemon)
3/4 cup (150 grams) granulated white sugar
4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces

Coconut Cake Recipe:

6 large eggs
2 1/2 cups (325 grams) all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup (170 grams) unsalted butter, room temperature
1 3/4 cups (350 grams) granulated white sugar, divided
1 tsp coconut extract
1 3/4 cups (420 ml) buttermilk
1/2 tsp cream of tartar

Frosting:

2 large (60 grams) egg whites
1 1/2 cups (300 grams) granulated white sugar
1/4 cup (60 ml) cold water
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract

Garnish:

2 cups (150 grams) sweetened shredded or flaked coconut (can use unsweetened dried coconut)

Directions:

Lemon Curd: 

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps.

Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate until cold. The lemon curd can be made several days (up to a week) in advance.

Preheat oven to 350 degrees F (177 degrees C). Butter and flour two - 9 inch x 1 1/2 inch (23 x 3.75 cm) cake pans, and then line the bottoms with parchment paper (or spray with Bakers Joy).

Coconut Cake: 

While the eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

In a mixing bowl sift or whisk together the flour, baking powder, baking soda, and salt.

In bowl of electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Gradually add 1 1/2 cups (300 grams) of the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.

In a clean bowl of your electric mixer, with the whisk attachment, (or with a hand mixer) beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.

Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula or the back of a spoon. Bake for about 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center. 

Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, reinvert cakes so that tops are right side up. Cool completely before filling and frosting.

Frosting: 

In a stainless steel bowl over a saucepan of simmering water, place the egg whites, sugar, water, and corn syrup. With a handheld electric mixer beat the mixture for 3 to 4 minutes on low speed. Increase the speed to high and continue to beat for another 3 to 4 minutes or until the icing is shiny and satiny with soft peaks.

Remove from heat, add the vanilla extract, and continue to beat on high speed for another 1 to 2 minutes or until the frosting is thick. Use immediately.

To Assemble: 

With a serrated knife, cut each cake layer in half, horizontally. Place one cake layer on your serving plate and spread with about 1/3 of the lemon curd and sprinkle with about 2 tablespoons of coconut. Continue with the next layers, stacking and filling with the lemon curd and coconut. Frost the top and sides of the cake with the 7-Minute Frosting and then sprinkle with about 1 cup of coconut. Cover and refrigerate the cake until serving time.

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My Tweaks:

Lemon Curd - I make this a couple of days ahead, just like her recipe, except I used 1/2 cup of fresh lemon juice, because we love tart lemon curd, and added extra lemon zest.

Cake Batter:  I omitted the coconut extract, and added an extra splash of vanilla, because I didn't want the coconut flavor, I would rather have the lemon favor with just the coconut on the top.  

Frosting:  This was time consuming, but worth it.  I beat the mixture for four minutes on low, then four minutes on high, to get the soft peaks, then additional two minutes.  Very time consuming over a hot pan of water, but totally worth it.  

Assembly:  I totally dropped the ball on this the first time I made it, but made notes so the next time I wouldn't have issues.  I took a shortcut and instead of splitting the layers and putting lemon curd between each layer, I just put lemon curd on top of the first layer, then icing, then put the other layer on top, and it wanted to slide off the bottom layer.  I then put on more lemon curd and iced it.  

Next time I made it like Celese says, and split the layers, and add the lemon curd and it worked so much better.   I still won't put coconut between the layers, just on top, as not everyone in our family is a fan of coconut.

However, if you don't care about presentation, you could always bake this in a 9x13 pan, with lemon curd on top, and then the frosting.  

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Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan, saving 1/2 cup and transferring to a small bowl. 

Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. 

Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. 

Add sugar, salt and pepper to taste and cool to room temperature before serving.

Source:  Food Network

I first posted this recipe back in 2007.  My elderly next door neighbor gave it to me and she's gone now but she was such a wonderful cook.  Pair this with some crusty fresh bread and a green salad and it’s just the best, ever!!!

So here it is again, if you make black-eyed peas for luck on New Years Day, this is a winner!

2 cans black-eyed peas, I drain and rinse for a more subtle flavor
2 cans italian stewed tomatoes  
1 lb. sweet italian sausage, with casing removed  or you can use 1 lb. of Polska kielbasa instead of Italian sausage
1 large onion  
2 tablespoons of italian seasoning  
1 teaspoon of oregano, if desired 

Small pasta, I like ditalini or Creamettes small shells

Brown onion and sausage, drain, crumble and dump all in a crockpot, simmer on high for 3-4 hours, meanwhile cook a cup or so of pasta, any small pasta will work and stir it in at the end.  

This is so good, and so easy….

Enjoy and Happy New Year

Super Easy!!!

Ingredients:

1 10 oz. bag Mini Pretzels

1 8 oz. package Unwrapped Rolos

1 small package pecan halves

Instructions:

Preheat the oven to 350.Put parchment paper on a baking sheet.Lay pretzels down on the parchment paper.

Place a Rolo on each pretzel.Bake for 3-5 minutes watching for them to soften but not melt.

Take out of the oven and add 1 pecan half per pretzel.Let cool completely.

 

 

 

I first posted this recipe back in 2009, it’s a family favorite and worth repeating.  Perfect for the 4th of July weekend, with fresh blueberries and strawberries for garnish… ~ Jan

Prep: 10 min., Freeze: 4 hrs.

Yield

Makes 8 servings

Ingredients

• 2  (5-oz.) cans evaporated milk
• 2  (3.4-oz.) packages lemon instant pudding mix
• 2  (8-oz.) packages cream cheese, softened
• 2  (3-oz.) packages cream cheese, softened
• 1  (12-oz.) can frozen lemonade concentrate, completely  thawed
• 1  (9-oz.) ready-made prepared graham cracker crust
• Garnishes: whipped cream, fresh mint sprigs, lemon slices

Preparation

1. Whisk together evaporated milk and pudding mix in a bowl 2 minutes or until thickened.
2. Beat cream cheeses at medium speed with an electric mixer, using whisk attachment, until fluffy. Add lemonade concentrate, beating until blended; add pudding mixture, and beat until blended.
3. Pour into crust; freeze 4 hours or until firm. Garnish, if desired.

Note:  The original recipe called for partially thawed lemonade concentrate – that’s what I did, but when I incorporated it with the softened cream cheese, the cream cheese congealed into small pieces, and it was really difficult to get it smooth again.  This can easily be remedied by using thawed concentrate.  ~ jan

 

Every year I post my Sloppy Joe recipe.  It’s been a Halloween tradition in our family since the boys were little.    It was always so easy to just make Sloppy Joes earlier in the day on Halloween, and serve them with potato chips before the boys headed out for the evening.  Oh, how I miss those days, but the tradition continues and now their families have Sloppy Joes on Halloween.

So here is the recipe again, it’s my annual halloween post.  It’s just the easiest and the best recipe, ever.  Pinkie swear it is.  ~ Jan 

1 lb. ground beef
1 onion, chopped 
1 teaspoon Worcestershire sauce 
1 teaspoon salt 
1 Tablespoon white vinegar 
2 heaping Tablespoons brown sugar 
1 Cup Heinz Ketchup 1/4 cup water 
Cayenne Pepper to taste

Brown meat and onion, season with salt, pepper and cayenne pepper.

Drain, add remaining ingredients and simmer uncovered for 30 minutes.  If mixture gets too thick, add a bit more water. 

Note:  I ALWAYS double this recipe.   If you double it, don't double the water, 1/4 cup is enough.  

When the boys were little, they loved Velveeta Cheese melted on the top of the sloppy joes.  I would put the joes on the bun, top with the cheese, leave the top bun off, and nuke it until the cheese melted.  Velveeta is so “not cool” these days, but for some recipes it will always be the best! 

Ree made these on FoodTV and they are calling my name. It's a "must try" recipe this holiday season at our house.

This recipe is so simple, all you do is take a Keeble Club Cracker, put a mound of brown sugar on it, she also makes some using a mound of parmesan cheese on the crackers. Then you take a half a slice of bacon, wrap it several times around the sugar or parmesan and the cracker, put it on a cookie cooling rack that you've sprayed with Pam, put the rack on a jelly roll pan, put it in a preheated 250 degree oven for two hours.

That's it! She said they freeze really well, too.

I will line the jelly roll pan with foil, this isn't my first rodeo with brown sugar, and I don't want a sticky mess to clean up.

They freeze well, you can just reheat, or you can eat them warm or at room temperature. What's not to love with this recipe... Picture Source: FoodTV

This beef tenderloin with mushrooms, onion and wine is perfect for a very special dinner.   It was given to me by a friend thirty years ago and I’ve  made it many times since for Christmas dinner.

My friends make this recipe, my family makes it, and it always gets rave reviews, always!

My son, Ryan, makes it using ribeye steaks if he’s just making it for two, it would be really good made with filets or New York strips, also.  You won’t be disappointed with this recipe, it’s wonderful with horseradish mashed potatoes and glazed carrots, it’s so delicious and since you  make it ahead and marinate it, there are no last minute hassles preparing it.  I never alter the recipe, why mess with perfection...

Beef Tenderloin in Red Wine Sauce

whole beef tenderloin
6 Tablespoons butter
1 clove garlic, slivered
2 Tablespoons Heinz Chili Sauce
10 ounces dry red wine, I use a Cabernet
2 onions, sliced
1 pound mushrooms, whole button ones, or thick sliced large ones
1/4 teaspoon marjoram
2 dashes Worchestershire sauce
2 beef boullion cubes
4 slices bacon
flour, salt and pepper

Saute onions and mushrooms in butter, adding garlic for the last minute or so.  Add marjoram, Worchestershire sauce, wine and boullion.

Sprinkle tenderloin with flour, salt and pepper.  Lay slices of bacon on top of meat in large roasting pan that has been sprayed with Pam.  Broil for 7 minutes on each side.

Pour the liquid over the meat and marindate it for 5 hours in the refrigerator basting frequently.  (May be refrigerated overnight).

Bake at 450 degrees for 30 minutes.  We let it set for awhile, and then slice.  Test it after 30 minutes, if it’s too rare for your family, cook a bit longer.  Since this cooks at 450 degrees, it doesn’t take long, watch it carefully. 

Note:  I let it come to room temperature before baking.  The 30 minutes baking time is more accurate if you do this.

This is an amazing recipe for Starbucks Amazing Cranberry Bliss Bars.  Seriously, who doesn’t love these?  And who wouldn’t want to make their own at a fraction of the cost???

My daughter-in-law, Lindsay, introduced the real thing to me a few years ago, and it took no time at all to find a copycat recipe online.  They are so, SO good, if you are a fan, do your friends and family a favor and make these!

Here’s the link, enjoy….   ~ jan

You won’t find a better french toast recipe than this, the taste is just amazing!  it’s fluffy, crunchy, yummy, with a hint of orange, not overpowering, it’s just right.  And, it’s an overnight dish, wonderful for the holidays, and very simple to make. 

Your friends and family will love this.  Pinky swear, they will.  ~ jan

PRALINE FRENCH TOAST WITH ORANGE SAUCE

6 Tbsp. unsalted butter
1 cup light brown sugar
2 Tbsp. white corn syrup
1 cup chopped pecans
2 eggs
3 egg whites
1 cup orange juice
¼ cup sugar
1/3 cup skim milk
1 tsp. grated orange rind
1 tsp. vanilla extract
½ tsp. ground cinnamon
1 (16 oz.) loaf French bread, cut into 12-15 (1 inch) slices

In a large 9x13” ovenproof baking dish, melt the brown sugar, butter and corn syrup by putting it in a warm oven until everything  turns to liquid.  Then sprinkle the bottom of the dish with pecans.  The original recipe called for 1/2 cup, I used at least a cup, because I like lots of pecans, and 1/2 cup just wasn’t enough.

In a large bowl, whisk together the eggs, egg whites, orange juice, sugar, milk, orange rind, vanilla and cinnamon. Arrange the bread slices over the mixture in the baking dish and pour the egg mixture over all.

Cover with plastic wrap and refrigerate at least one hour or overnight. Bake in a preheated 350 degree oven for 30-35 minutes.  Serve this immediately, flip each slice when you take it out of the dish so that the praline sauce is on top.  Serve with Orange Sauce.

ORANGE SAUCE

¼ cup margarine
¼ cup sugar
¼ cup orange juice
orange zest
2 Tbsp orange liqueur or flavoring (optional) – I omitted this
Mix ingredients in a saucepan and bring to a boil over low heat.
Note:  I doubled the orange sauce because I wanted everybody to have plenty.  Serve the sauce in a small pitcher so people can drizzle it on the french toast.

Sometimes a recipe comes along that is just really special.  And since Thanksgiving is just a week away, I wanted you all to see this.  It’s sooooo good, everybody that makes it loves it.  It’s my daughter-in-law Lindsay’s family recipe, I just want you all to know about it in case you’re looking for something really yummy this Thanksgiving. 

You can click the picture to enlarge, or here is the direct link.

I don’t use a mold, I just make it in a 9x9 pan because we like it thick.  A 9x13 works, too, whatever floats your boat.

Enjoy ~ Jan

 

The best collection you will find anywhere of tried ‘n true Thanksgiving favorites from my girlfriends and family.  Recipes you will use again and again to create your own family traditions.

The recipes will be available all month on Jan CAN Cook, you can access them in the sidebar, or link to them here…

These are seriously the best Sloppy Joes ever!

I’ve made this recipe since the boys were little.  My friend, Susan, a neighbor when we lived in Denver in the 80’s, gave it to me and it has remained a family favorite ever since. 

It’s always been a Halloween tradition at our house, Sloppy Joes and Potato Chips.  We were, as all of you back in the day, in a rush to get the kids out the door to trick-or-treat, so the tradition began because it was easy and quick.

My daughter-in-law, Deanna just posted this on her The Harris Sisters blog, and it reminded me that I needed to post it as well.  And the picture, Deanna scanned this from a cookbook I made for the boys of my recipes several years ago.

This is so good, if you are a Sloppy Joe lover like we are at our house, give this a try and see if you don’t love it as well.  The best part, simple ingredients that you have in your cupboard and fridge…

Enjoy ~ jan

Pretty awesome, aren’t they?  Check your local grocery stores…

Lisa, over at Mommy's Kitchen shared her recipe for her holiday favorite,  Eggnog Quick Bread.

Doesn't it look divine?  Here's the link>>>

Nisha gave me this recipe, it’s  really popular with her sorority sisters, rich, creamy and easy to make.  I thought some of you might enjoy it, too.  ~ jan

6 oz. chocolate bunny
18 large marshmallows halved or 180 mini marshmallows
1/4 cup milk
16 oz. unsweetened whipping cream
1 prepared graham pie shell
small piece of bunny to shave on top of pie and/or mini chocolate bunnies for the top

Melt bunny in milk, then stir in marshmallows stirring constantly until they melt.  Cool completely, whip cream until stiff, fold into cooled chocolate mixture, pour into crust and chill until firm - 2-3 hours.  Decorate with shaved chocolate and bunnies.

Veronica told me about these today.  Oh my, what a great idea for Valentine’s Day, and SO easy, too…

1 bag Oreo Cookies, ground up in blender or food processor

1-1/2 8oz. packages of cream cheese, softened

2 cups white chocolate chips or good quality white chocolate

1/2 cup semisweet chocolate chips or milk or dark chocolate for drizzling

1. Combine ground Oreos and cream cheese in mixer using paddle attachment until well mixed. Roll into 1 inch balls (makes about 30) and place onto baking sheet or tray. Refrigerate overnight or until very firm.

2. Melt white chocolate in microwave for 1-2 minutes on 70% power. Using 2 little spoons, dip balls into chocolate and place onto parchment paper to harden. Once dry, melt dark chocolate and spoon into the corner of a ziplock baggie. Snip a small corner and drizzle back and forth over the truffles. Let dry.

 

This is one of our family’s favorite recipes.  I make it often when I visit the kids, everybody loves this.  It’s an old recipe, I remember my Aunt Idalene making it when I was just a little girl.  It so easy to make, just be careful when you pour in the baking soda; it foams, and this stuff is hot!

~ Jan

Update: 12.20 - after recent batches of cooking it for five minute and having it be too caramelized, to the point it was "almost" burnt, I got smart and used my candy thermometer.  Cooked it to 128-130 degrees (right side of thermometer) and it's perfect! I've only made this a thousand times, why did I never use thermometer before???  I think maybe the culprit is my gas stove, it's hotter than the electric stoves I previously used.  

• 24 cups popped yellow popcorn
• Nonstick cooking spray
• 1 cup butter or margarine
• 2 cups firmly-packed brown sugar
• 1/2 cup light corn syrup
• 1 tsp. salt
• 1/2 tsp. baking soda
• 1 tsp. vanilla

Here's How:
Preheat oven to 250F. Coat the bottom and sides of a large roasting pan with nonstick cooking spray. Place popped popcorn in roasting pan. Salt the popcorn lightly.  I cook the popcorn in an air popper, so I don’t have additional oil.

In a heavy pan, slowly melt butter; stir in brown sugar, corn syrup and salt. Heat to a boil, stirring constantly; boil on medium low heat without stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour over popped popcorn, mixing well. Bake for 1 hour, on the bottom rack of your oven, stirring every 15 minutes. Remove from oven, cool completely. Break apart and store in tightly-covered container.

Yield: about 6 quarts

Notes:  The secret to this caramel corn is to stir it often when it’s baking, because the caramel topping melts and runs to the bottom of the pan.  If you don’t keep stirring, it just puddles at the bottom.

When you take it out of the oven, immediately put it on sheets of waxed paper that you’ve put on your countertop.  Then let it cool for just a bit and break apart.  If you leave it in the roaster pan, it will stick to the bottom and you will have a mess.

Also immediately immerse your roaster pan in water for easy cleanup.  Do the same as soon as you empty your saucepan of the caramel syrup, or you will have a sticky gooey mess to deal with.

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I’ve made this recipe for Sloppy Joes for thirty+ years now.  It’s just the BEST! It’s our Halloween favorite, and an annual tradition with our family; Sloppy Joes and potato chips every Halloween evening.  It’s one of the classic recipes that you just don’t mess with.  It’s perfect just the way it is…

~ jan

1 lb. ground beef
1 onion, chopped
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 Tablespoon white vinegar
2 heaping Tablespoons brown sugar
1 Cup Heinz Ketchup
1/4 cup water (if you double the recipe, don't double the water, just use 1/4 cup, it's perfect)
Cayenne Pepper to taste

Brown meat and onion, season with salt, pepper and cayenne pepper.

Drain, add remaining ingredients and simmer uncovered for 30 minutes.  If mixture gets too thick, add a bit more water. 

Note:  I usually double this recipe.  When the boys were little, they loved Velveeta Cheese melted on the top of the sloppy joes.  I would put the joes on the bun, top with the cheese, leave the top bun off, and nuke it until the cheese melted.  Velveeta is so “not cool” these days, but for some things it will always be the best!

This is quite possibly the most amazing, fantastic pecan pie yet, girlfriends.  I was watching FoodTV, and chefs were talking about their very favorite desserts.  One of them was this recipe, from Brigsten’s Restaurant in New Orleans.  I was intrigued because it was made with roasted ground pecans in the filling.

So I went online, sure enough, I found not only the recipe, but a video from the Chef, himself!  Is this cool or what???

It looks identical to the one they showed on television, except they served it with a caramel sauce, instead of whipped cream, which would take it still to another level.  So I’ll try and find a caramel sauce, but in the meantime I couldn’t wait to post this.

Frank Brigsten is amazing in this video.  I think I’m in love!  He’s so calm, and explains things so well, he makes it look so simple. 

It’s not exactly pecan pie season, but this looks like a keeper for sure.  I’ll be trying it this fall.

Take time to watch the video, it’s so worth it…

Link to Pecan Pie with Fresh Whipped Cream Video

If you don’t have a current version of Adobe Flash Player, you will need to download it to access the video.  It’s worth the trouble, though, pinkie swear.  ~ jan

And here is the recipe…

Serves:  8

Cooking Time:  2 hours

For the Dough

    * 1 cup all-purpose white flour
    * 1/2 tsp salt
    * 7 tbsp cold unsalted butter, grated
    * 1/4 cup ice water

For the Filling

    * 1/2 cup darkly roasted pecans, ground
    * 3 eggs
    * 1 cup granulated white sugar
    * 1 cup dark corn syrup
    * 2 tbsp melted unsalted butter
    * 1-1/2 tsp pure vanilla extract
    * 1/8 tsp salt
    * 1 cup medium pecan pieces

For the Whipped Cream

    * 1 cup high quality cream
    * 1/4 cup granulated sugar
    * 1/4 tsp vanilla extract

Special Equipment

    * hand grater
    * 10" pie pan

How-to

Preheat oven to 350 degrees

Make the Dough

   1. To make the dough, sift the flour and  salt into a mixing bowl.  Using the large holes of a hand grater, grate the butter into the mixing bowl with the flour mixture
   2. Lightly blend the butter and flour mixture with your fingertips until the texture is like coarse grits or cornmeal
   3. Add the ice water and blend well until thoroughly incorporated.  Be careful not to overwork the dough.  Form the dough into a ball and place it on a lightly floured cutting board
   4. Roll out the dough, adding flour as necessary, to 1/8" thickness.  Place a 10" pie pan face-down on the dough and cut the dough to fit the pan, leaving a border of about 1"
   5. Line the pan with the dough, crimp and trim the edges, and refrigerate until ready to use

Make the Filling

   1. In a mixing bowl, add the eggs and whisk until frothy, about 1 minute
   2. Add the sugar and whisk for 1 minute
   3. Add the corn syrup, melted butter, vanilla, 1/8 tsp of salt, and the ground roasted pecans.  Whisk until well blended.  Stir in the pecan pieces and blend well

Bake the Pecan Pie

   1. Pour the filling into the pie shell.  Bake at 350 degrees for 40 minutes.  Reduce heat to 325 degrees and bake until the filling is browned on top and the crust is light golden brown, 30-40 minutes
   2. Remove from oven and cool at room temperature for at least 1 hour before serving

Make the Whipped Cream

   1. Have a stainless still bowl chilled in the refrigerator
   2. Whisk together cream, sugar & vanilla to stiff peaks