3 Egg whites 1 c Crisp round cracker crumbs
1 c Sugar 1 1/2 c Pecans (chopped)
2 tb Sugar 1 c Heavy cream
2 ts Vanilla 1/4 ts Almond flavoring
Beat egg whites until foamy. Add 1 cup sugar a little at a time,
beating after each addition. Add 1 teaspoon vanilla. Continue
beating until mixture holds soft peaks. Mix cracker cumbs and 1 cup
pecans. Fold into meringue mixture a little at a time. Spoon mixture
into an 8″ pie plate tp form a shell. Pull up mixture into peaks
around edge of plate with mack of spoon. Spread evenly. Bake in a
moderate oven, 350 F, for 30 minutes. Cool thoroughly on a wire cake
rack. Mix cream, 2 tablespoons sugar, 1 teaspoon vanilla and almond
flavoring. Whip until thick and shiny. Spoon into cold pie shell.
Sprinkle remaining 1/2 cup chopped pecans round edge of cream. Using
a sharp knife, cut like a pie.
Makes 6 – 8 servings
SOURCE: Mama’s Favorite Recipes (Frances Sykes Turfitt) Shared by
Nancy Coleman
Yields
6 servings