• 1 prepared graham cracker crust
• 1 egg white slightly beaten
• ¼ cup melted margarine
• 1 cup packed brown sugar
• ¾ cup flour
• 1 teaspoon baking powder
• 1 egg
• 1 teaspoon vanilla
• 1 cup pecans, coarsely chopped

Brush crust with egg white and bake 375 for 5 minutes. Beat margarine and brown sugar until blended. Mix with flour, baking powder, egg and vanilla until well blended. Stir in ¾ cup pecans. Pour in piecrust.

Bake 350 for 25 to 30 minutes or until lightly browned or until filling is set. Garnish with whipped topping and remaining pecans.