| 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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