1 (9 inch) unbaked pie shell
1 (9 oz.) pkg. condensed mincemeat
1 c. water
2 eggs, beaten
2 c. sour cream (1 pt.)
2 tbsp. sugar
1 tsp. vanilla
2 tbsp. chopped nuts

In small saucepan, break mincemeat into small pieces. Add water; bring to a boil and boil briskly 1 minute. Cool. Pour cooled mincemeat into pastry shell. Bake at 425 degrees for 20 minutes.

Combine beaten eggs, sour cream, sugar, and vanilla. Pour over mincemeat, sprinkle with chopped nuts and return to oven for about 8 minutes or until sour cream mix is almost set. Refrigerate for 1 to 1 1/2 hours or until top is firm. Serve cold.