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 in baked pie shell; set aside.

In large mixing bowl immediately beat egg whites until soft peaks form. Gradually add brown sugar; continue to beat until stiff. While filling is still warm, spread egg white topping over filling. Sprinkle with chopped pecans. Bake for 12-15 minutes or until golden. Yield: 8 servings.