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, .