Raspberry soda-cracker pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Egg whites | |
| ¼ | teaspoon | Cream of tartar |
| 1 | teaspoon | Vanilla |
| 1 | cup | Sugar |
| 16 | Saltine crackers, crushed | |
| ½ | cup | Chopped pecans |
| 8 | ounces | Carton whipping cream |
| ⅓ | cup | Sugar |
| 1 | teaspoon | Vanilla |
| 2 | To 3 cups fresh or frozen raspberries, blueberries, sliced | |
Directions
Reba DeBlieck of Chaska, Minnesota, proved her raspberry dessert prowess with this meringue-crust pie that won first place in the pie/cake category. It's based on a strawberry pie from Reba's late mother-in-law, Grace DeBlieck.
strawberries or blackberries
1. In a large mixing bowl, beat egg whites and cream of tartar till foamy. Beat in 1 teaspoon vanilla. Gradually beat in 1 cup sugar till stiff peaks form. Fold in crackers and pecans.
2. Grease and flour a 9-inch pie plate. Transfer egg mixture to plate, spreading over bottom and sides. Bake in a 325-F oven 35 to 40 minutes till golden. Cool.
3. For filling, in a mixing bowl, beat cream, ⅓ cup sugar and 1 teaspoon vanilla till soft peaks form. Fold in berries. Spoon into crust. Store in the refrigerator. Source: MIDWEST LIVING AUGUST 1994 p.102 From: Sallie Krebs