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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
4 egg whites |
1/4 teaspoon cream of tartar |
1 teaspoon vanilla |
1 cup sugar |
16 saltine crackers, crushed |
1/2 cup chopped pecans |
1 cup whipping cream |
1/3 cup sugar |
1 teaspoon vanilla |
2 -3 cups fresh raspberries or 2 -3 cups frozen raspberries (may use blueberries, sliced strawberries or blackberries) |
Directions:
1. Grease and flour a 9-inch pie plate.
2. Set aside.
3. In a large bowl, beat egg whites and cream of tartar until foamy.
4. Beat in 1 teaspoon vanilla.
5. Gradually beat in the 1 cup sugar until stiff peaks form (tips stand straight).
6. Fold in crackers and pecans.
7. Transfer egg mixture to prepared pie plate, spreading over bottom and side.
8. Bake in a 325 degree oven for 35 to 40 minutes or until golden.
9. Cool.
10. For filling, in a large bowl, beat cream, the 1/3 cup sugar and 1 teaspoon vanilla until soft peaks form (tips curl).
11. Fold in berries.
12. Spoon into crust.
13. Store in the refrigerator.
14. Makes 8 servings.
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