Sour Cream Pecan Pie

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Ingredients

3 Roberts Eggs, separated
3/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/2 cup chopped pecans
3 tablespoons flaked coconut
1 cup Roberts Sour Cream
1-8 inch unbaked crust
Egg White Meringue

Preparation

Beat egg yolks until light (reserve egg whites for Meringue); gradually add sugar, cornstarch and salt, mixing well. Stir in chopped pecans and coconut; add sour cream, blending thoroughly. Pour mixture into unbaked pie crust. Bake at 350 for 50 minutes, or until filling is nicely browned. Remove pie from oven; reduce temperature to 325. Prepare Egg White Meringue; spoon Meringue lightly onto baked filling, scaling to edge of crust. Bake at 400 for 10 to 15 minutes, or until delicately browned. Cool before serving. (Keep refrigerated.)

Recipe Contributed By: Mrs. Eva Spitsnogle Lincoln, Nebraska

Yield: one 8 inch pie

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.