4 extra-large egg whites, at room temperature
1/8 teaspoon baking powder
1/8 teaspoon cream of tartar
1 1/4 cup sugar
14 graham crackers, broken into ½ -inch pieces
1 cup whipping cream
½ teaspoon vanilla
1 cup pecans, coarsely chopped, plus extra for decorating
the top of the pie
Preheat oven to 300 degrees.
Lightly spray or grease a 9 or 10-inch pie plate.
In a large mixing bowl, beat the egg whites and baking
powder until you have soft peaks.
Continue beating and add cream of tartar, then add 1 cup
of sugar, 1 tablespoon at a time, while beating until you
have stiff peaks.
Gently fold in graham cracker pieces and spoon the
mixture into your pie plate.
Bake for 30 minutes; a toothpick should come out clean.
In a chilled bowl, pour whipping cream, ¼ cup sugar and ½
teaspoon of vanilla.
Beat until stiff peaks form. Gently fold in pecans.
Top pie with the whipping cream, sprinkle a few pecans on
top and refrigerate until served. Serve cold.
Source: Houston Chronicle newspaper,
Wednesday, Oct 21, 2009