3 egg whites
1 cup sugar
2 tbsp sugar
2 tsp vanilla
1 cup crisp round cracker crumbs
1 1/2 cup pecans (chopped)
1 cup heavy cream
1/4 tsp 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 cumbs and 1 cup
pecans. Fold into meringue mixture a little at a time. Spoon mixture
into an 8" pie plate tp form a shell. Pull up mixture into peaks
around edge of plate with mack of spoon. Spread evenly. Bake in a
moderate oven, 350 F, 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: Mama's Favorite Recipes (Frances Turfitt) Shared by Nancy
Coleman
Servings: 6 servings
Angel Pecan Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Nut; Pecan; Pecan Pie; Pie
The History of Recipes
It is quite possible to track the history of written cooking instructions way back into distant history, at least as far back into history as early Egypt, and possibly even further than that. Interesting though that maybe, these, old recipes were just very simple hieroglyphic recipes for preparing food.
Moving on, there were a couple of interesting books which appeared in the 14th Century ; a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the indian curry that is familiar to us all today, but rather recipes for the types of meals served to the rich and wealthy people of that period. By the time we get to the twentieth century, cookery publications were in great demand, mostly as a result of better eduction, people having more free time and disposable income. |
We hope you enjoy this Angel Pecan Pie recipe.
