1 c. broken pecans
2 tsp. flour
1/4 tsp. salt
1 c. sugar
1 c. commercial sour cream
2 eggs, well beaten
1/2 tsp. lemon rind, grated
1 (9 inch) unbaked pie shell

Sprinkle pie shell with pecans. Combine flour, salt and sugar in top of double boiler. Add sour cream and cook until slightly thickened. Add eggs; heat. Remove from heat and add lemon rind; then pour mixture over pecans in pastry shell. Place in a 425 F. oven and cook about 10 minutes. Reduce heat to 325 F. and bake until filling is firm.