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Melba's Swap Shop: Start the year with a prayer

Melba's Swap Shop: Jan. 1
Modified: December 31, 2012 at 3:56 pm •  Published: January 2, 2013

Unfortunately, the cousin has died, and no one in the family seems to know what she did to make the pecans stay mixed in the filling. Does anyone know the secret?

We always stock up on Oklahoma specialty food items every time we're there. Between barbecue sauces from Enid and special jellies from all over the state, we'll need a trailer to haul our purchases home one of these days. Oklahoma wines are good, too.


DEAR GREG AND FRONICIA: You asked at just the right time. Read on.


DEAR MELBA: This pecan pie is good anytime.

Pecan Pie With Sour Cream, shared by Linnie Lee Swink, of Oklahoma City, is one of the recipes in your “Holiday Hilites” cookbook. It was also a winner in your 1979 Original Recipe Contest.


3 large eggs, separated

1 cup sour cream

{+1}/{-4} cup all-purpose flour

{+1}/{-2} teaspoon salt

1 cup granulated sugar

{+1}/{-2} teaspoon lemon extract

{+1}/{-2} cup pecan pieces

1 baked (9 inch) pie shell

{+1}/{-8} teaspoon salt

1 cup light brown sugar, packed

{+1}/{-2} cup chopped pecans

Preheat oven to 350 degrees. In medium saucepan, beat together egg yolks and sour cream.

In small bowl, mix flour, {+1}/{-2}-teaspoon salt and granulated sugar. Stir into egg mixture.

Cook over low heat until mixture thickens. Stir in lemon extract and {+1}/{-2}-cup pecan pieces. Pour into pie shell.

Beat egg whites and {+1}/{-8}-teaspoon salt until mixture stands in stiff peaks. Gradually beat in brown sugar. Fold in {+1}/{-2}-cup chopped pecans. Spread over filling. Bake 15 minutes. Cool before serving.


If you have a problem other readers might help solve or an idea you'd like to share, write to Melba's Swap Shop, Box 25125, Oklahoma City, OK 73125. Please include your name and address.