INGREDIENTS
- 1 cup saltine crackers, coarsely broken
- 1 cup pecans, chopped
- 2 teaspoons baking powder
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
- 1/4 teaspoon vanilla
TOPPING
- 1 cup whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla
- 1/4 cup chopped pecans
DIRECTIONS
- Preheat oven to 325°F.
- Let egg whites come to room temperature.
- Butter a 9-inch pie pan. Mix together crackers, pecans and baking powder. Set aside.
- In large bowl, beat egg whites on low speed with electric mixer until foamy. Add cream of tarter, increase mixer speed to medium and beat until soft peaks form.
- Continue beating while gradually adding sugar to mixture. Then increase speed to high and beat, scraping sides of bowl often until stiff peaks form. Mixture will be stiff and glossy.
- Beat in vanilla. Fold in cracker-pecan mixture. Spread mixture evenly in buttered pie pan and bake on middle rack of oven for 40 minutes.
- Let pie completely on wire rack. Don't worry if pie cracks and falls a bit as it cools.
- Cover and refrigerate cooled pie until ready to serve.
- Before serving, prepare topping by whipping cream until it begins to thicken. Add powdered sugar and vanilla and continue beating until cream is thick and forms soft peaks.
- Spread sweetened whipped cream on top of cooled pie and sprinkle 1/4 cup pecans evenly over the cream. Leftover pie should be covered and stored in refrigerator.
source: http://www.star-telegram.com/
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Source:
http://www.hungrybrowser.com/phaedrus/m1019F07.htm
Source: http://www.star-telegram.com/
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Thank You! ☙
Thanks for the tip. This cafeteria went out of business many years ago. The recipe was actually one I clipped from the newspaper (also years ago) and had in my recipe box. Yes, I'm old school. :) I just remembered having this dessert as a youngster and thought others may enjoy it. I probably should stick to my blog and leave steemit to the millennials. Lol