Angel Pecan Pie
3 egg whites
1 cup granulated sugar
2 tablespoons granulated sugar
2 teaspoons vanilla
1 cup Ritz Cracker crumbs
1½ cups Pecan Valley Pecan Pieces
1 cup heavy cream
¼ teaspoon almond flavoring
1. Preheat oven to 350ºF.
2. In a large mixing bowl beat egg whites until foamy. Add 1 cup sugar a little at a time, beating after each addition. Add 1 teaspoon vanilla. Continue beating until mixture holds soft peaks.
3. In a large mixing bowl mix cracker crumbs and 1 cup pecans. Fold into meringue mixture a little at a time. Spoon mixture into an 8-inch pie plate to form a shell. Pull up mixture into peaks around edge of plate with back of spoon. Spread evenly.
4. Bake in a preheated oven for 30 minutes. Cool thoroughly on a wire cake rack.
5. In a large mixing bowl mix cream, 2 tablespoons sugar, 1 teaspoon vanilla and almond flavoring. Whip until thick and shiny. Spoon into cold pie shell.
6. Sprinkle remaining ½ cup chopped pecans round edge of cream. Using a sharp knife, cut like a pie.
1 cup granulated sugar
2 tablespoons granulated sugar
2 teaspoons vanilla
1 cup Ritz Cracker crumbs
1½ cups Pecan Valley Pecan Pieces
1 cup heavy cream
¼ teaspoon almond flavoring
1. Preheat oven to 350ºF.
2. In a large mixing bowl beat egg whites until foamy. Add 1 cup sugar a little at a time, beating after each addition. Add 1 teaspoon vanilla. Continue beating until mixture holds soft peaks.
3. In a large mixing bowl mix cracker crumbs and 1 cup pecans. Fold into meringue mixture a little at a time. Spoon mixture into an 8-inch pie plate to form a shell. Pull up mixture into peaks around edge of plate with back of spoon. Spread evenly.
4. Bake in a preheated oven for 30 minutes. Cool thoroughly on a wire cake rack.
5. In a large mixing bowl mix cream, 2 tablespoons sugar, 1 teaspoon vanilla and almond flavoring. Whip until thick and shiny. Spoon into cold pie shell.
6. Sprinkle remaining ½ cup chopped pecans round edge of cream. Using a sharp knife, cut like a pie.
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