Preparation:
Mix first seven ingredients together thoroughly, then pour into pie shell.
Bake at 425 F. for 15 minutes. Reduce heat to 350 degrees F. and bake
another
45 minutes, or until pick comes out clean. Cool 30 minutes; blend together
sour cream, brown sugar, lemon juice and lemon peel. (If using plain yogurt,
do not add lemon juice.) Spread mixture evenly over the pie and bake 10
minutes. Cool, then sprinkle with chopped pecans and serve.
8 Servings |
