Sour Cream Pecan Pie

One 9 inch un-baked pastry shell

2 tsp all-purpose flour

1/2 tsp ground cinnamon

1 cup dairy sour cream

2 eggs

1-1/4 cups sugar

1 tsp vanilla extract

1-1/2 cups pecan halves

Whipped cream - optional

Bake pastry shell at 350F for 7 minutes; set aside. In a small deep bowl, combine flour and cinnamon; blend in sour cream. With electric mixer at medium speed beat in eggs, sugar and vanilla until well blended. Reserve 1/4 cup pecans; stirring in remaining pecans. Pour into prepared pastry shell. Bake at 350F for 40 or 45 minutes or until set. Cool. Garnish with whipped cream and reserved pecan halves if desired.

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Cajun Country -- New Iberia, Louisiana