| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pie | 1 | Servings | |
INGREDIENTS
| 2 | Egg whites | |
| 1/8 | ts | Cream of tartar |
| 1/2 | c | Sugar |
| 1/2 | c | Chopped pecans |
INSTRUCTIONS
Beat egg whites and cream of tartar until foamy. Add sugar gradually, beating until mixture forms stiff, shiny peaks. Fold in pecans. Spread on bottom and sides of a buttered 9-inch pie pan. Bake at 275 until lightly browned and crisp, about 1 hour. Cool and fill. Delicious with chocolate cream pie and whipped cream topping. MRS H.E. HARROD (MARY ELLEN) HOLLY GROVE, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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