New Orleans Pecan Pie

• 1 cup sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup sour cream
• 2 large eggs, separated
• 1/2 teaspoon vanilla extract
• 1 pastry shell (9 inches), baked
• 1 cup packed brown sugar
• 1 cup chopped pecans

1. For filling, in a large saucepan, combine the sugar, flour and salt. Stir in sour cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla. Pour into baked pie shell; set aside.
2. In large bowl, beat egg whites until soft peaks form. Gradually add brown sugar; beat until stiff peaks form. Spread meringue over warm filling; sprinkle with pecans. Bake at 350u0b0 for 12-15 minutes or until golden brown.

sugar, allpurpose, salt, sour cream, eggs, vanilla, pastry shell, brown sugar, pecans

Taken from www.tasteofhome.com/recipes/new-orleans-pecan-pie/ (may not work)