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Recipe : Entry # 5430
Elizabeth Rogers
Recipe Title
New Orleans Pecan Pie
Recipe Theme
Baldwin EMC
3 egg yolks
1 cup sour cream
1 cup sugar
4 tablespoons cornstarch
1/4 teaspoon grated lemon rind
Pinch of salt
1 baked pied shell
2 egg whites
1 cup brown sugar
1 cup chopped pecans
Slightly beat egg yolks. Add sour cream, sugar, cornstarch, lemon rind and salt. Cook in the top of a double boiler until thickened. Pour into pie shell. Beat egg whites. Add brown sugar slowly. Stir in nuts. Spread over filling. Bake at 250 degrees until lightly browned. Cool pie and refrigerate for several hours before serving.