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New Orleans Pecan Pie

3 eggs, separated
1 cup of sour cream
1 cup of sugar
1/4 cup of cornstarch
1/4 teaspoon of grated lemon rind
A pinch of salt
Pastry for 1 crust pie, baked
1 cup of firmly packed brown sugar
1 cup of chopped pecans

Preheat your oven to 425ºF. Combine the egg yolks, sour cream, sugar, cornstarch, lemon rind, and salt in top of double broiler. Cook over boiling water until thick, stirring constantly. Pour into pie shell. Beat the egg whites until soft peaks form, gradually add brown sugar and continue beating until stiff. Fold in pecans. Spread pecan mixture over filling in pie pan. Bake pie until lightly browned. Remove from oven and refrigerate for several hours before serving. Serves 8

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