Angel pecan pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Egg whites | |
| 1 | cup | Sugar |
| 2 | tablespoons | Sugar |
| 2 | teaspoons | Vanilla |
| 1 | cup | Crisp round cracker crumbs |
| 1½ | cup | Pecans (chopped) |
| 1 | cup | Heavy cream |
| ¼ | teaspoon | Almond flavoring |
Directions
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 ½ 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
Submitted By NANCY COLEMAN On 10-21-94