Meringue pecan shell
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Egg whites | |
| ⅛ | teaspoon | Cream of tartar |
| ½ | cup | Sugar |
| ½ | cup | Chopped pecans |
Directions
Beat egg whites and cream of tartar until foamy. Add sugar gradually, beating until mixture forms stiff, shiny peaks. Fold in pecans. Spread on bottom and sides of a buttered 9-inch pie pan. Bake at 275 until lightly browned and crisp, about 1 hour. Cool and fill. Delicious with chocolate cream pie and whipped cream topping.
MRS H.E. HARROD (MARY ELLEN)
HOLLY GROVE, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .