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  New orleans pecan pie
 
Yield: 8 Servings
 
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

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