30 Single squares standard size soda crackers(salt)
4 extra large egg whites at room temp.
1 cup sugar
1 3/4 teaspoon baking powder
1/2 teaspoon vanilla
3/4 cup chopped pecans
1 1/2 to 2 cups whipped cream as sweet as you
Fresh berries any fruit slices enough to cover pie
top (though I never use them)
Break crackers into small pieces with fingers. Beat
egg whites until soft peaks form. Gradually add
sugar, a tablespoon at a time, baking powder and
vanilla. Beat until still peaks form and meringue is
smoooth and satiny. Gently but thoroughly fold
crackers and pecans into meringue. Spoon meringue
into greased 9- in glass pie plate. Spread evenly with
rubber spatula over bottom and up sides to rim. Bake
on center shelf of a preheated 325 degree oven about
1 hour or until crusty and light brown all over surface.
It will brown fast so watch often. A knife inserted near
edge should come out clean.
This meringue crust is baked of a longer time in a hot-
ter oven to give it a chewy texture. Remove from oven
and immediately turn pie plate upside down on a rack.
Crust will not fall out, let stand at room temperature
away from drafts until thoroughly cooled. Top with
whipped cream and fruit, Serves 8