| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 6 | Servings | |
INGREDIENTS
| 3 | Egg whites | |
| 1/2 | ts | Cream of tartar |
| 1 | c | Sugar |
| 1 | ts | Vanilla |
| 18 | Crackers; crushed | |
| 1 | c | Pecans; chopped |
| 1/2 | pt | Whipping cream |
| 1/4 | c | Sugar |
| 1 | pt | Strawberries; drained |
| Coconut |
INSTRUCTIONS
CRUST FILLING Beat egg whites stiffly, gradually adding cream of tartar and sugar. Add vanilla; fold in crackers and pecans. Bake in greased 10 inch pan at 350 degrees for 35 minutes. To make filling: Whip cream until almost butter. Add sugar and strawberries. Pile into pie shell and cover with coconut. Chill one hour before serving. A small can of crushed, drained pineapple can be substituted for strawberries. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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