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Ingredients:
- 3 egg yolks
- 1 cup sour cream
- 1 cup granulated sugar
- 4 tablespoons cornstarch
- 1/4 tsp grated lemon rind or extract
- pinch of salt
- 1 baked 9-inch pie shell, cooled
- 2 egg whites
- 1 cup brown sugar
- 1 cup chopped pecans
Preparation:
Mix egg yolks, sour cream, granulated sugar, cornstarch, lemon peel and salt. Cook in top of double boiler until thick. Pour mixture into pie shell. Beat egg whites. Add brown sugar slowly; stir in pecans. Spread over filling. Bake at 350° until lightly browned. Cool.
Refrigerate for several hours.
Refrigerate for several hours.
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