Sour Cream Pecan Pie

Combine in top of double boiler the egg yolks, sour cream, 1 cup granulated sugar, cornstarch, and lemon peel; cook over simmering water until the mixture is thick enough to coat a spoon.

Stir in the vanilla and pour the mixture into the cooled pie shell.

Beat the egg whites and a pinch of salt together until they begin to stiffen, then add the brown sugar and pecans gradually, beating all the time.

Spread the pecan meringue over the custard, spreading all the way to the pie shell. Bake at 400° just until the top browns. Watch carefully.

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