Mile High Peach Pie
Yield
servingsPrep
60 minCook
?Ready
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
graham crackers/wafers
|
*
|
| 2 | tablespoons |
margarine
|
|
| 1 | cup |
sugar
|
|
| 2 | each |
egg whites
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | cup |
whipped topping, prepared
|
|
| 4 | each |
peaches
peeled finely chopped |
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
graham crackers/wafers
|
*
|
| 3E+1 | ml |
margarine
|
|
| 237 | ml |
sugar
|
|
| 2 | each |
egg whites
|
*
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
lemon juice
|
|
| 237 | ml |
whipped topping, prepared
|
|
| 4 | each |
peaches
peeled finely chopped |
|
| 1 | pinch |
salt
|
*
|
Directions
Crush crackers in a blender or with a rolling pin and transfer to a pie plate.
Melt margarine and stir into cracker crumbs, pressing mixture evenly over bottom and up sides of the pan.
In medium mixing bowl, combine sugar, egg whites, vanilla and lemon juice; beat at medium speed for 15 minutes or until mixture is stiff.
Fold in whipped topping and peaches. Pile lightly into prepared crumb shell.
Chill for 1½ hours and serve.
