CARAMEL PECAN PIE

1 baked 9 inch pastry pie shell, cooled
FOR THE FILLING:
1 1/3 cups (15 oz can) Eagle Brand Sweetened Condensed milk
1/2 cup light brown sugar, firmly packed
Pinch of salt
1/2 cup coarsely chopped pecan nutmeats
FOR THE TOPPING:
1 cup Borden's Heavy Cream
1/4 cup sifted confectioners' sugar
Toasted coconut

TO PREPARE THE FILLING:
In top of double boiler, mix together milk, brown sugar, and salt. Cook over rapidly boiling water, stirring often, until thickened. Remove from heat.

Stir in half the nutmeats. Turn filling into pie shell. Sprinkle remaining nutmeats on filling. Cool to room temperature.

TO PREPARE THE TOPPING:
In small mixing bowl, whip cream until stiff. Fold in confectioner's sugar. Pile on top of filling. Garnish with coconut. Chill.

Makes one 9-inch pie, or 7-8 servings
Source: Eagle Brand