1 (9 inch) pie crust
1 1/2 cups white sugar
1 teaspoon baking powder
1 teaspoon salt
1/4 cup packed brown sugar
2 eggs
1 cup milk
1 teaspoon vanilla extract
1 cup butter, melted
2 1/2 cups buttermilk
1 tablespoon light cream
1 cup butter, softened
1 cup packed light brown sugar
1/8 teaspoon vanilla extract
1 cup chopped pecans
In a large bowl, combine 1 cup sugar, baking powder and salt. Mix well; set aside.
Heat oil in large saucepan over medium heat. Stir in brown sugar, eggs, milk, vanilla and butter. Cook, stirring, until mixture is light and fluffy. Remove from heat and stir in brown sugar mixture just until incorporated.
While mixture is simmering, combine 1/2 cup butter, 1 cup brown sugar, 1/8 teaspoon vanilla and pecans. Blend into a spreadable consistency, then gently swirl into whipped cream. Pour softly over pie crust.
Cool before serving.