Angel Pecan Pie

Angel Pecan Pie
 
 3 Egg whites
 1 cup of sugar
 2 tablespoons of sugar
 2 teaspoons of vanilla
 1 cup of crisp round cracker crumbs
 1 1/2 cups of pecans (chopped)
 1 cup of heavy cream
 1/4 teaspoon of almond flavoring

Instructions:

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, 350ºF. for 30 minutes. 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. Makes 6 - 8 servings

SOURCE: Mamas Favorite Recipes (Frances Turfitt) Shared by Nancy Coleman