Instructions: Blender or two knives cut in margarine until coarse crumbs form. Press in a ball; wrap in waxed paper and chill 30 minutes. Press dough onto bottom and sides of greased 9-inch pie plate; prick with fork in several places.

Flute edges if desired. Bake on bottom rack in preheated 400 degree oven 10-12 minutes or until lightly browned. Remove to rack to cool. In top of double boiler or in heatproof bowl, mix gelatin with 1/2 cup brown sugar and the salt. In small bowl beat egg yolks with water; stir into gelatin mixture. Place over simmering water and stir about 5 minutes or until gelatin dissolves. Remove from heat; stir in maple flavoring; cool to room temperature. In medium bowl beat egg whites unti soft peaks form.

Gradually beat in remaining 1/2 cup brown sugar until stiff, glossy peaks form. Add gelatin mixture; beat 1 minute. Thoroughly fold in whipped cream, then chopped pecans. Turn into cooled crust. Chill until firm, 4 hours or overnight. Garnish with additional whipped cream and pecan halves.

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