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    PECAN: New Orleans Pecan Pie


    Source of Recipe


    "The Encyclopedia of Creative Cooking", Compiled by Jane Solmson

    * Exported from MasterCook *

    New Orleans Pecan Pie

    Recipe By : Compiled by Jane Solmson
    Serving Size : 6 Preparation Time :0:00
    Categories : Pies

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 baked 9-inch pie shell -- cooled
    3 eggs -- separated
    1 cup sour cream
    1 cup sugar
    4 tablespoons cornstarch
    1/4 teaspon grated lemon rind
    pinch salt
    1 cup brown sugar -- packed
    1 cup chopped pecans

    Prepare pie shell.

    Mix egg yolks, sour cream, sugar, cornstarch, lemon rind, and salt in top of double boiler. Cook over boiling water until thick; stir constantly. Pour into pie shell.

    Beat egg whites until stiff, adding brown sugar slowly. Fold in pecans; spread over filling. Bake at 425 degrees F. until lightly browned. Refrigerate several hours before serving.

    One-fourth teaspoon lemon extract can be substituted for grated lemon rind.

    Yield: 6 to 8 servings


    Source:
    "The Encyclopedia of Creative Cooking"

    S(Formatted for Master-Cook by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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