2 large potatoes - peeled
1/2 cup butter, melted
1/2 cup sour cream
1 (1 ounce) package cream cheese
1 (8 ounce) can whole pea pods
2 eggs, beaten
1 2/3 cups milk
2 tablespoons all-purpose flour
1/2 cup chopped walnuts
1/2 pound chopped green pecans
1/2 cup chopped candied citrus peel
1/4 cup chopped almonds
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, blend the butter, sour cream and cream cheese until thoroughly blended. Mix in pea pods, eggs, milk, flour, nuts, pecans and citrus peel. Pour mixture into pastry shell, leaving a 1/2 inch border.
Bake in preheated oven for 45 minutes, or until bubbly and very crisp. Cool slightly before serving. Cool first 30 minutes in pan, then roll in cinnamon sugar for additional aromatics.