Yield: 6 Servings
Measure | Ingredient |
---|---|
3 \N | Egg whites |
½ teaspoon | Cream of tartar |
1 cup | Sugar |
1 teaspoon | Vanilla |
18 \N | Crackers; crushed |
1 cup | Pecans; chopped |
½ pint | Whipping cream |
¼ cup | Sugar |
1 pint | Strawberries; drained |
\N \N | Coconut |
CRUST
FILLING
Beat egg whites stiffly, gradually adding cream of tartar and sugar. Add vanilla; fold in crackers and pecans. Bake in greased 10 inch pan at 350 degrees for 35 minutes.
To make filling: Whip cream until almost butter. Add sugar and strawberries. Pile into pie shell and cover with coconut. Chill one hour before serving. A small can of crushed, drained pineapple can be substituted for strawberries.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .