Pecan Sour Cream Pie
| 1 cup broken Pecans | 1 cup sour cream |
| 1 teaspoon flour | 2 eggs |
| 1/4 teaspoon cinnamon | 1 cup sugar |
| 1/4 teaspoon cloves | 1/2 teaspoon grated lemon rind |
Line a pie plate with pastry and sprinkle it with Pecans. Make custard by mixing flour, cinnamon, cloves, with a little sour cream, gradually adding balance of 1 cup sour cream. Stir in eggs - well - beaten, sugar, and lemon rind. Pour mixture into pie shell and place in hot oven 450° F., lowering temperature control immediately 325° F. Bake until filling is firm, about 40 minutes. Serve either warm or cold, with whipped cream.
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Copyright © 1998 Navarro Pecan Company, Inc.