If your mama didn’t make pecan pie like this, after one taste you’ll wish she did. Using hickory nuts or hicans will make a much more flavorful pie.

SERVINGS

Serves 8

INGREDIENTS

1 single crust for a 9-inch pie, chilled

2 eggs, separated, plus 1 egg yolk

1 cup sour cream

1 cup sugar

4 tablespoons cornstarch

1/4 teaspoon lemon zest (well scrubbed if not organic)

Pinch salt

1 cup packed brown sugar

1 cup chopped pecans (or hickory nuts, or hicans)

PREPARATION

1.    Preheat oven to 350°F. Roll out the dough to a circle about 1/8 inch thick and 12 inches in diameter. Transfer to a 9-inch pie pan. Trim the edges 1/2 inch larger than the pan and crimp with the back of a fork. Poke holes here and there with a fork. Fill with pie weights, dry beans, or raw rice. Bake for 20 minutes, remove from oven, remove the weights and waxed paper, and let cool.

2.    In the top of a double boiler, mix the egg yolks, sour cream, white sugar, cornstarch, lemon zest, and salt. Cook very gently over low heat (the water beneath should not boil) and stir until the mixture thickens enough to coat a spoon. Don’t over cook or heat the mixture too quickly or the yolks will curdle. Pour the thickened mixture into the pie shell.

3.    In a large bowl, beat the egg white until soft peaks form. Add the brown sugar slowly and fold it in. Fold in the pecans. Spread this mixture over the pie filling and bake for about 50 minutes or until lightly browned. Cool before serving.