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Nut: Surprise Angel Pecan Pie




Source of Recipe


Good Housekeeping Illustrated Cookbook(1980)


List of Ingredients




3 egg whites, at room temperature
1/8 teaspoon salt
1 cup sugar
1 tsp. vanilla extract
3/4 cup chopped pecans
3/4 cup crushed soda crackers
1 teaspoon double acting baking powder
1 cup heavy cream or whipping cream


Recipe



Preheat oven to 350F. Grease 9 inch pie plate; line with foil; grease foil.

In small bowl with mixer at high speed, beat egg whites and salt until soft peaks form.

Gradually sprinkle in 1 cup sugar, 2 tablespoons at a time, beating well after each addition. Whites should stand in stiff glossy peaks.

Lightly beat in 1 teaspoon vanilla extract. Into egg-white mixture, fold pecans, crackers and baking powder. Spread evenly in pie plate.

Bake 35 minutes or until light golden but not brown. Cool on wire rack 2 hours. Using foil, lift pie from plate. Refrigerate until pie is thoroughly chilled, at least 1 hour or overnight.

To serve, remove foil place pie on plate. In small bowl with had beater or mixer at medium speed, beat cream with 2 tablespoons sugar and 1 teaspoon vanilla extract until stiff peaks form. Spread whipped cream mixture over pie.