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Ingredients
- 1 c. broken pecans
- 2 teaspoon flour
- 1/4 teaspoon salt
- 1 c. sugar
- 1 c. commercial lowfat sour cream
- 2 Large eggs, well beaten
- 1/2 teaspoon lemon rind, grated
- 1 (9 inch) unbaked pie shell
Directions
- Sprinkle pie shell with pecans. Combine flour, salt and sugar in top of double boiler. Add in lowfat sour cream and cook till slightly thickened. Add in Large eggs; heat. Remove from heat and add in lemon rind; then pour mix over pecans in pastry shell. Place in a 425 F. oven and cook about 10 min. Reduce heat to 325 F. and bake till filling is hard.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 594g | |
| Calories 1777 | |
| Calories from Fat 836 | 47% |
| Total Fat 96.81g | 121% |
| Saturated Fat 33.11g | 132% |
| Trans Fat 0.0g | |
| Cholesterol 537mg | 179% |
| Sodium 904mg | 38% |
| Potassium 705mg | 20% |
| Total Carbs 219.49g | 59% |
| Dietary Fiber 5.8g | 19% |
| Sugars 210.98g | 141% |
| Protein 23.01g | 37% |
