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.
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