| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
8 |
servings |
INGREDIENTS
| 4 |
|
Egg Whites |
| 1/4 |
ts |
Cream of Tartar |
| 2 |
ts |
Vanilla Extract; divided |
| 1 1/3 |
c |
Granulated Sugar; divided |
| 16 |
|
Saltine Crackers; crushed |
| 1/2 |
c |
Pecans; chopped |
| 1 |
ct |
(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.
A Message from our Provider:
“Have you kept your promise to God?”