2 eggs, separated
1 c. (8 oz.) sour cream
1 c. 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, sugar, flour, vanilla and salt. Cook and stir over medium heat until thickened (about 6 minutes). Pour into baked pie shell and set aside.

In a large mixing bowl, immediately beat egg white 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 at 375 degrees for 12 to 15 minutes.