Instructions: Chop the pecans coarsely in a food processor. Remove 1/2 cup of the pecans and spread on a baking sheet. Toast for 6 to 8 minutes or until lightly browned. Let stand until cool. Add the sugar to the remaining pecans.

Process until finely ground; set aside.

Sift the brown sugar, cornstarch and salt into a large saucepan. Whisk 1/2 cup of the milk with the egg yolks in a medium bowl. Add the remaining milk and whisk briskly. Pour into the saucepan with the brown sugar mixture, stirring until blended.

Cook over medium-high heat for 7 to 8 minutes or until the mixture thickens, whisking constantly. Remove from heat. Add the butter and vanilla, stirring until the butter is melted. Stir in the toasted pecans.

Place a sheet of waxed paper directly on the surface of the mixture and set aside.

Add the egg white to the ground pecans in the food processor container.

Process for 4 seconds or until completely mixed. Spread the pecan mixture over the plate bottom and partially up the side of a 9-inch pie plate sprayed with nonstick cooking spray.

Bake at 350 degrees for 10 minutes. Cool on a wire rack for 30 minutes.

Pour the custard mixture into the prepared pie plate. Cool for 2 hours or until room temperature. Chill covered, for 3 hours.

Beat the whipping cream in a mixer bowl until soft peaks form. Add the rum, beating Until stiff peaks form. Spread over the pie and serve.

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