Lemon Lovers Pie

Crumb Crust
1 c flour
1/3 c brown sugar
1/2 c butter (or oleo ), softened
1/2 c pecans, chopped
Filling
1 c sugar
3 T cornstarch
3 T lemon peel
1/4 c butter (or oleo)
1/4 c lemon juice
1 c milk
3 egg yolks, slightly beaten
1 c sour cream
1/2 c whipping cream
2 T powdered sugar
1 t vanilla

Combine sugar, cornstarch, lemon peel, butter, lemon juice, milk & egg yolks.

Cook over medium heat, stirringconstantly until thick. Cover & cool.

Fold in the sour cream & pour into crumb crust.

Chill for at least 2 hours.

Whip cream & fold in the powdered sugar & vanilla.

Serve pie with generous dollups of whipped cream

Crumb Crust Put the ingredients in a 9x13 pan in the oven to brown the mixture at 350 degrees.

Stir every 8 minutes to brown evenly

Set aside to cool while preparing filling.

Grand Champion 1978 Illinois State Fair"