Cracker Pecan Pie
Yield
1 piePrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | each |
crackers
crushed |
*
|
| 1 | teaspoon |
baking powder
|
|
| 3 | large |
egg whites
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
pecans
halves |
|
| 3 | ounces |
milk chocolate
fine shred |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | each |
crackers
crushed |
*
|
| 5 | ml |
baking powder
|
|
| 3 | large |
egg whites
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
pecans
halves |
|
| 86.7 | ml/g |
milk chocolate
fine shred |
|
Directions
Preheat oven to 325℉ (160℃).
Mix cracker crumbs and baking powder.
Beat egg whites stiff, then very gradually add sugar, continiuing to beat.
Add vanilla.
Fold egg whites and crackers together.
Put in a buttered 9-inch pie plate.
Arrange pecans across top.
Bake 30 minutes.
Remove from oven.
Sprinkle with shredded chocolate, then put under the broiler for a few seconds, watching closely so that the chocolate melts but does not scorch.
Serve with ice cream or whipped cream.
