Yield: 6 Servings
|2 teaspoons||Cream of tartar|
|1||Stack saltine crackers|
|2 cups||Pecans; chopped|
|1 pint||Heavy cream; whipped|
|6 tablespoons||Pineapple preserves|
Beat egg whites and cream of tartar until stiff. Gradually add sugar while beating egg whites. Add vanilla. Crush crackers and fold into the egg mixture. Fold in the chopped pecans. Bake in an ungreased 8x11 inch pan at 325 degrees for 20 minutes or until brown. Cool.
Whip cream and fold in preserves. Spread on top of cooled pie. Sprinkle with coconut to taste. A favorite recipe of the men.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .