Tuesday, July 12, 2011

Summer Pecan Pie

My Gran used to make this light, delicious pie, much to my delight.

20 Ritz crackers, finely crushed
1 cup of chopped pecans
1 scant cup sugar
3 egg whites
1 tsp. vanilla
Mix cracker crumbs, pecans, and ½ cup sugar.
Set aside.
Make a stiff meringue of egg whites.
Add ½ cup sugar and 1 tsp. vanilla.
Fold both mixes together.
Pour into well-buttered 9” pie plate.
Bake at 350 degrees for 25 minutes.
Top with cool whip or vanilla ice cream, serve chilled.
(Left) Pre-baking... (Right) Pie will rise and then sink while cooling.
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