Meringue pecan shell

Yield: 1 Servings

Measure Ingredient
2 Egg whites
⅛ teaspoon Cream of tartar
½ cup Sugar
½ cup Chopped pecans

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, .

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