1 cup butter
1 cup packed brown sugar
1 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust
1 (9 inch) prepared chocolate cake
2 eggs
1 tablespoon vegetable oil
1/2 cup chopped pecans
1 cup white sugar for garnish
1 teaspoon vanilla extract
Heat oven to 350 degrees F (175 degrees C). Cut parchment paper in half.
Stir butter, brown sugar, and vanilla into graham cracker crust until thoroughly combined. Pour over graham cracker crust; sprinkle pecans on top.
Beat egg whites with oil in medium bowl until foamy. Beat with electric mixer until foamy. Beat egg whites with 1/2 cup sugar until stiff. Stir remaining sugar evenly into graham cracker crust.
Cut long slices from pecans. Place cut pecans on bottom and top of graham cracker crust, or insert mini zucchini slices into pie crust. Garnish with chopped pecans and whipped cream. 12 speckles.