Instructions: Soften gelatin in water. Beak egg yolks with sugar until thick and light colored. Add carrot puree, sour cream and spices. Cook over medium heat, stirring constantly until mixture comes to a boil. Lower heat and cook for 2 minutes. Remove from heat and stir in softened gelatin, cool. Beat egg whites, adding 1/4 cup sugar gradually until stiff meringue is formed. Stir into carrot mixture. Whip the cream with powdered sugar, flavor with vanilla. Spoon half of carrot mixture into baked pie shell, then half of whipped cream. Repeat with layer of carrot mixture and top with whipped cream. Decorate with pecan halves. Refrigerate.

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