Shelly's Recipe

ANGEL PECAN PIE

Category: Pies - Miscellaneous

3 egg whites
1 cup sugar
2 tbsp sugar
2 tsp vanilla extract
1 cup crisp round cracker crumbs
1 1/2 cups chopped pecans
1 cup heavy cream
1/4 tsp almond extract

Beat egg whites until foamy. Add 1 cup sugar a little at a time beating well after each addition. Add 1 tsp vanilla extract. 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 inch pie plate to form a shell. Pull up mixture into peaks around edge of pie with pack of spoon. Spread evenly. Bake at 350 for 30 minutes. Cool thoroughly on a wire rack.

Mix cream and remaining vanilla extract and almond extract. Whip until thick and shiny. Spoon into cold pie shell. Sprinkle with remaining 1/2 cup chopped pecans around edge of cream. Using a sharp knife, cut like a pie.