LYNDA TURNER EARP'S NEW ORLEANS PECAN PIE|
3 egg yolks
1 c. sour cream
1 c. sugar
4 Tbsp. cornstarch
1/4 tsp. grated lemon rind
pinch of salt
1 baked pie shell, cooled
3 egg whites
1 c. brown sugar
1 c. chopped pecans
Mix egg yolks, sour cream, sugar, cornstarch, lemon rind
and salt. Cook in top of double boiler until thick. Pour into
baked pie shell. Beat egg whites; add brown sugar slowly.
Stir in pecans. Spread over filling. Bake at 350 degrees until
browned. Cool. Refrigerate for several hours.
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