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Raspberry-saltine Pie

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy 8 Servings

INGREDIENTS

4 Egg Whites
1/4 t Cream of Tartar
2 t Vanilla Extract, divided
1 1/3 c Granulated Sugar, divided
16 Saltine Crackers, crushed
1/2 c Pecans, chopped
1 8-oz. Whipping Cream
3 c Fresh Raspberries

INSTRUCTIONS

Pre-heat oven to 325-F degrees and lightly coat a 9-inch pie tin with
cooking spray and a light dusting of flour.  In a large mixing bowl,
beat the egg whites and cream of tartar  together until foamy. Beat in
1 teaspoon of vanilla extract and  gradually add 1 cup of sugar until
stiff peaks form.  Gently fold the crushed saltines and chopped pecans
into the egg  whites. Transfer the egg mixture to the prepared pie tin
and spread  the mixture evenly over the bottom and sides. Bake for 35
to 40  minutes, until golden. Let cool and reserve.  Meanwhile, beat
together the whipping cream and 1/3 cup of sugar with  1 teaspoon of
vanilla in a separate mixing bowl. Continue to blend at  a high-speed
setting, until soft peaks begin to form.  Gently fold the raspberries
into the cream and spoon the mixture into  the cooled saltine pie
crust. Refrigerate to store. Slice to serve.  Posted to
dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Jun 14, 1999, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 237
Calories From Fat: 48
Total Fat: 5.8g
Cholesterol: 0mg
Sodium: 95.6mg
Potassium: 152mg
Carbohydrates: 44.6g
Fiber: 3.8g
Sugar: 36g
Protein: 3.6g


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