Cracker torte
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Egg whites | |
| ½ | teaspoon | Cream of tartar |
| 1 | cup | Sugar |
| 1 | teaspoon | Vanilla |
| 18 | Crackers; crushed | |
| 1 | cup | Pecans; chopped |
| ½ | pint | Whipping cream |
| ¼ | cup | Sugar |
| 1 | pint | Strawberries; drained |
| Coconut | ||
Directions
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, .