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Piccadilly's pecan delight




Source of Recipe


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List of Ingredients






Makes 6 servings

1/3 cup pecans, finely chopped, for crust

½ cup finely chopped Ritz crackers, for crust

1 teaspoon vanilla

¼ teaspoon cream of tartar

3 egg whites (about Ð cup) at room temperature

¾ cup sugar

¼ cup broken pecans, for topping

12 ounces whipped topping, such as Cool Whip

Preheat oven to 350 degrees. Place 1/3 cup finely chopped pecans and Ritz crackers in the oven for 5 minutes to lightly roast. Watch carefully so they do not burn. The crackers and nuts should be a light golden color. Remove from oven when golden and place on paper towel until cool. Lower oven heat to 275 degrees.

Add vanilla and cream of tartar to egg whites and beat until stiff. Slowly add sugar and continue to beat egg whites until very stiff, peaks form and sugar is dissolved. Fold in the toasted Фcup pecans and Ritz crackers.

Place in a 10-inch pie pan that has been lightly coated with nonstick baking spray. Spread the meringue to the sides and cover the bottom of pan. The meringue will be about 1 inch thick in the pie pan. Hollow out a little hole in the middle of the meringue the size of half a dime to help the shell bake evenly.

Place in the 275-degree oven for 1 hour. Check shell. The meringue should be light tan in color. Turn oven off and let shell dry in the oven for another hour. Remove shell and cool.

When shell is cool, place the whipped topping in the shell and sprinkle with ¼ cup broken pecans. Place in refrigerator to completely chill before serving.


Recipe