3 Egg yolks
1 c Sour cream
1 c Sugar
4 tb Cornstarch
1/4 ts Lemon rind; grated or
Lemon extract
pn Salt
1 Pie shell (9″ baked, cooled)
2 Egg whites
1 c Brown sugar
1 c Pecans (chopped)
Mix egg yolks, sour cream, sugar, cornstarch, lemon rind, and salt.
Cook in top of double boiler until thick. Pour into pie shell. Beat
egg whites. Add brown sugar, slowly, stir in pecans. Spread over
filling. Bake until lightly browned. Cool; refrigerate for several
hours.
SOURCE: Mama’s Favorite Recipes (Frances Sykes Turfitt) Shared by
Nancy Coleman.
From the MM database of Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Yields
8 Servings