| 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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