2 Tbsp. soft butter or margarine
1 Tablespoon lemon juice
1 Cup Firmly Packed Brown Sugar, divided
2 Pkgs. (8 oz.) cream cheese, room temp.
1 9 Refrig. pie crust
1 Tsp. Brandy Extract
1 Tsp. Vanilla Extract
1 Cup Whipping Cream
In a small bowl mix together 3/4 cup pecans, the butter and 1/4 cup brown sugar. Place pie shell in 9 pan and flute edges if desired. Spread pecan mixture evenly in bottom of pie shell. Bake in preheated 4250 oven for seven minutes. Remove and set aside. In electric mixer, beat together cream cheese, 1/2 cup brown sugar, eggs, lemon juice and extracts. Pour into pie shell over pecan mixture. Bake at 425 F for 25 minutes or until center of filling is set. Cool then chill in refrigerator for one hour. Meanwhile, whip cream in small bowl of electric mixer until stiff then whip in remaining 1/4 cup brown sugar. Spread whipped cream over top of cooled pie and sprinkle with remaining 1/4 cup pecans. Chill at least two hours longer.