Humboltd Pecan Pie - cooking recipe

Ingredients

3 eggs, separated
1 c. sour cream
1 c. sugar
4 Tbsp. cornstarch
1/4 tsp. grated lemon rind
pinch of salt
1 baked pie shell, cooled
1 c. packed brown sugar
1 c. chopped pecans

Preparation

Mix the egg yolks, sour cream, cornstarch, lemon rind and salt in top of double boiler and cook over boiling water until thick, stirring constantly.
Pour into pie shell.
Beat the egg whites until stiff, adding brown sugar slowly.
Fold in pecans and spread over filling.
Bake at 425\u00b0 until lightly brown. Refrigerate several hours before serving.