New Orleans Pecan Piepies 3 egg yolks 1 cup sour cream 1 cup sugar 4 tablespoon cornstarch 1/4 teaspoon lemon rind; grated or 1 lemon extract 1 pinch salt 1 pie shell (9 baked, cooled) 2 egg whites 1 cup brown sugar 1 cup 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 |
