Yield: 6 Servings
|1½ cup||Sour cream, scalded|
|1 cup||Chopped nuts|
|Few grains salt|
|3||Egg whites, stiffly beaten|
|9 tablespoons||Powdered sugar|
Combine sugar, corn-starch, salt, nutmeg, and cloves. Add to cream.
Mix thoroughly. Cook over hot water, stirring constantly, until thick and smooth. cool. Add nuts. Pour into baked individual pastry shells. Fold powdered sugar into egg whites. Pile lightly on top of pastry. Bake in slow oven (325 F) 20 minutes.
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