| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pies, Desserts |
6 |
Servings |
INGREDIENTS
| 3 |
|
Egg whites |
| 1 |
c |
Sugar |
| 2 |
tb |
Sugar |
| 2 |
ts |
Vanilla |
| 1 |
c |
Crisp round cracker crumbs |
| 1 1/2 |
c |
Pecans (chopped) |
| 1 |
c |
Heavy cream |
| 1/4 |
ts |
Almond flavoring |
INSTRUCTIONS
Beat egg whites until foamy. Add 1 cup sugar a little at a time, beating
after each addition. Add 1 teaspoon vanilla. Continue beating until
mixture holds soft peaks. Mix cracker cumbs and 1 cup pecans. Fold into
meringue mixture a little at a time. Spoon mixture into an 8" pie plate tp
form a shell. Pull up mixture into peaks around edge of plate with mack of
spoon. Spread evenly. Bake in a moderate oven, 350 F, for 30 minutes.
Cool thoroughly on a wire cake rack. Mix cream, 2 tablespoons sugar, 1
teaspoon vanilla and almond flavoring. Whip until thick and shiny. Spoon
into cold pie shell. Sprinkle remaining 1/2 cup chopped pecans round edge
of cream. Using a sharp knife, cut like a pie.
Makes 6 - 8 servings
SOURCE: Mama's Favorite Recipes (Frances Turfitt) Shared by Nancy Coleman
A Message from our Provider:
“God cares”