CountryByNet.com Forums :: Re: $$$PIE$$$

OK, I finally got around to digging out the "OTHER" pecan pie recipe.

Pecan Icebox Pie

3 large egg whites at room temp
2/3 cup (can use a full cup) sugar
1 tsp baking powder
Three quarters of a cup of chopped pecans
24 HiHo crackers rolled into fine crumbs
1 tsp vanilla extract
One half of a pint Cool Whip (can use whipped cream)

Beat egg whites in small narrow bowl on high speed till stand in soft peaks.
Gradually add sugar a table spoon full at a time while beating.

Add the baking powder and fold in most of the nuts (1/2 cup or so), reserving some to cover the top.

Fold in the cracker crumbs, and vanilla. Spoon the mixture into a 9 inch greased pie pan and bake in 350 degree preheated oven for 20-25 min.

Cool on a wire rack. Top with Cool Whip (or whipped cream) and cover with chopped nuts. Refrigerate for at least 2 hours before serving. Making the previous day and refrigerating overnight is OK. Makes up to 8-9 servings for regular folks or 4 servings (or less) for some of us.

This is NOT expected to compete directly with regular southern pecan pie. Instead it is another type of pie made with pecans. It is not so loaded with sugar and has no egg yolks.

It is quite good. Some like it with black coffee or iced coffee. I just like it.

OK, it is not the super sugar rush of a REAL SOUTHERN STYLE pecan pie but it is a good pie in its own right. I hope you like it!

Oh by the way... I had to write out 3/4 and 1/2 because the "SYSTEM" turned my fractions into gibberish. Is it just me or do others have this problem?

Pat

"I'm not from your planet, monkey boy!"

Edited by Pat (07/28/08 05:27 PM)

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