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Cherry Divinity Pie

Filling:
2 cups sugar
1/2 cup water
1/2 cup light corn syrup
2 egg whites
1 tsp vanilla extract
3/4 cup chopped pecans
3/4 cup candied cherries, coarsely chopped
whipped cream, for topping
garnishes as desired

Crust:
20 Ritz crackers
1 cup chopped pecans
1 cup sugar, separated
3 egg whites
1 tsp vanilla

Crush crackers and add 1/2 cup sugar and pecans. Beat egg
whites until stiff. Add remaining 1/2 cup sugar and vanilla; beat.

Fold in egg whites and cracker mixture. Pour into heavily buttered 9-inch pie pan. Bake at 325 degrees for 30 minutes. Cool.

Meanwhile, prepare divinity filling: Combine sugar, water and corn syrup in a 3-quart saucepan; cook over low heat, stirring constantly until sugar dissolves. Cook over high heat, without stirring, until mixture reaches hard-ball stage (260 degrees F).

Beat egg whites (at room temperature) in a large mixing bowl until stiff peaks form. Pour hot sugar mixture in a very thin stream over egg whites while beating constantly at high speed with an electric mixer. Add vanilla and continue beating until mixture holds its shape (5-10 min).

Stir in pecans and chopped, candied cherries. Cool.

Pour into crust and top with one cup whipped cream and mini chocolate chips and/or a few candied cherry peices if desired. Serve chilled.