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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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My good friend sent me this recipe and when I made it, it was every bit as delicious as she said! I love making it for Thanksgiving.Anne Powers, Munford, Alabama Ingredients:
3 egg whites |
1/4 teaspoon cream of tartar |
1 cup sugar |
1 teaspoon vanilla extract |
1 cup graham cracker crumbs |
1 cup chopped pecans |
topping: |
1 cup heavy whipping cream |
3 tablespoons sugar |
1/2 teaspoon vanilla extract |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in the vanilla, cracker crumbs and pecans.
2. Spread onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 25-30 minutes or until lightly browned. Cool on a wire rack.
3. For topping, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over cooled meringue shell. Store in the refrigerator. Yield: 6-8 servings.
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