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
We can read the history of meal recipes back into distant history, certainly as far back into history as the ancient Egyptians, and maybe further still. Interesting though that is, these, old cook books were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Later on, there are a couple of recipe books which date from the 14th Century ; a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these have no connection with the spicy food that appears on menues today, but instead descriptions of the types of food on the menues of the rich and powerful of that period. By the advent of the twentieth century, recipe publications are highly popular mostly due to increased literacy, people having more spare time and disposable income. |
We hope you enjoy this Angel Pecan Pie recipe.
