Angel Pecan Pie
Yield
6 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg whites
|
*
|
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | cup |
crisp round
cracker crumbs |
* |
| 1 ½ | cups |
pecans
(chopped) |
|
| 1 | cup |
heavy whipping cream
|
|
| ¼ | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg whites
|
*
|
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
sugar
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 237 | ml |
crisp round
cracker crumbs |
* |
| 355 | ml |
pecans
(chopped) |
|
| 237 | ml |
heavy whipping cream
|
|
| 1.3 | ml |
almond extract
|
*
|
Directions
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 cumbs 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 mack of spoon. Spread evenly. Bake in a moderate oven, 350℉ (180℃), 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 ½ cup chopped pecans round edge of cream. Using a sharp knife, cut like a pie.
Makes 6 to 8 servings
