2 eggs, separated
1 c. (8 oz.) sour cream
1 c. granulated sugar
1/4 c. flour
1/2 tsp. vanilla
1/4 tsp. salt
1 (9-inch) pie crust, baked
1 c. brown sugar
1 c. chopped pecans

In saucepan combine egg yolks, sour cream, granulated sugar, flour, vanilla and salt. Cook and stir over medium heat until thickened, about 5 minutes. Pour into baked pie shell; set aside. In large mixing bowl beat egg whites until soft peaks form. Gradually add brown sugar and continue to beat until stiff. While filling is still warm, spread egg white topping over filling. Sprinkle with pecans. Bake at 375 degrees for 12-15 minutes, until golden.