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Angel Pecan Pie Recipe

Sat Jun 18, 2011 5:28 pm

Angel Pecan Pie:
3 egg whites
1 cup sugar
2 Tablespoons sugar
2 teaspoons vanilla
1 cup crisp round cracker crumbs
1+1/2 cups pecans (chopped)
1 cup heavy cream
1/4 teaspoon almond flavouring

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. Mix cracker crumbs and 1 cup pecans. Fold into meringue mixture a little at a time. Spoon mixture into an 8" pie plate to form a shell. Pull up mixture into peaks around edge of plate with back of spoon. Spread evenly. Bake in a moderate oven, 350 F, for 30 minutes. Cool thoroughly on a wire cake rack.

Mix cream, 2 Tablespoons sugar, 1 teaspoon vanilla and almond flavouring. Whip until thick and shiny. Spoon into cold pie shell. Sprinkle remaining 1/2 cup chopped pecans round edge of cream. Using a sharp knife, cut like a pie.
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