Angel Pecan Pie

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

Ingredients:

3 egg whites
1 cup plus tablespoons sugar
2 teaspoons vanilla
1 cup crisp round-cracker crumbs
1/1/2 cups chopped pecans
1 cup heavy cream
¼ teaspoon almond flavoring

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 crumbs and 1 cup pecans. Fold into merigue mixture a little at a time. Spoon mixture into a 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, 350F 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 – 8 servings.