As a 4th generation Southerner (and Southern gentleman, if I do say so myself...), I am glad that I do not have to give up one of my favorite desserts for Pesach. This sweet and rich, crust-less pecan pie is made with toasted pecans and uses brown sugar in place of the traditional corn-syrup. Try it for one of your Passover desserts this year. Seriously. Awesome.
Preheat oven to 350°.
Place pecans on a non-stick or parchment paper-lined cookie sheet and toast the pecans in the oven for 12-15 minutes, removing from oven when lightly browned. Set aside.
While the pecans are toasting, melt the margarine and set aside.
Using an electric mixer, beat together the eggs, melted margarine, brown sugar, whipping cream, and vanilla until well combined and the mixture is slightly "frothy"(about 2-3 minutes). Gradually add the pecans and continue to mix until well incorporated. Pour the batter into a 9" inch pie dish and place the whole pecan halves in concentric circles on top of the batter.
Bake at 350° for 10 minutes, reduce heat to 300° and bake for another 50-55 minutes (the top should be firm). Remove and let cool. Enjoy with whipped Cream.