Marsha's Chess Pie

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My dear friend from the past Marsha, tells me she reads me every day.  Well, she sent me a recipe to try.  She says this was her Mother's recipe for Chess Pie but she uses it to make pecan pie.  Well, here it is and I must say it's wonderful!

1 1/2 cups brown sugar (3/4 cup Splenda for diabetics)
2 Tbsp. melted butter
2 eggs
2 Tbsp. cream (Marsha uses sour cream, I used evaporated milk)
vanilla (I used 1 tsp.)
1/2 to 3/4 cups chopped pecans
unbaked pie shell

Preheat oven to 350 degrees.  Melt butter in microwave, add all ingredients, mix thoroughly (Marsha uses a spoon or whisk)  Pour into pie shell.  Bake 30-40 minutes.  Marsha tops her pie with cool whip or ice cream.

This pie makes one of the quickest, easiest Pecan Pies I've ever made.  The texture is a little different and the top does form a slight crust but this will be my one and only way of making Pecan Pies from now on.  I also want to give this a try with chunky coconut or maybe add a few chocolate chips.  The possibilities are only as far as your taste buds and imagination.