Angel Pecan Pie
Mama's Favorite Recipes (Frances Turfitt) Shared by Nancy Coleman
Pies & Pastries
Crisp round cracker crumbs
Cool thoroughly on a wire cake rack. Mix cream, 2 tablespoons sugar, 1 teaspoon vanilla and almond flavoring. Whip until thick and shiny. Spoon into cold pie shell. Sprinkle remaining 1/2 cup chopped pecans round edge of cream. Using a sharp knife, cut like a pie.
Beat egg whites until foamy. Add 1 cup sugar a little at a time, beating after each addition. Add 1 teaspoon vanilla. Continue beating until mixture holds soft peaks. Mix cracker crumbs and 1 cup pecans. Fold into meringue mixture a little at a time. Spoon mixture into an 8" pie plate to form a shell. Pull up mixture into peaks around edge of plate with back of spoon. Spread evenly. Bake in a moderate oven, 350 F, for 30 minutes.