Angel Pecan Pie

• 3 egg whites
• 1 c. plus 2 Tbsp. sugar
• 2 tsp. vanilla
• 1 c. Ritz cracker crumbs
• 1 1/2 c. chopped pecans
• 1 c. heavy cream
• 1 1/4 tsp. almond flavoring

1. Beat egg whites until foamy.
2. Add 1 cup sugar, a little at a time, beating after each addition.
3. Add 1 teaspoon vanilla. Continue beating until mixture holds a soft peak.
4. Mix cracker crumbs and 1 cup pecans.
5. Fold into meringue a little at a time. Spoon mixture into an 8-inch pie plate with back of spoon; spread evenly.
6. Bake in a 350u0b0 oven for 30 minutes.
7. Cool thoroughly on a wire rack.
8. Mix cream, 2 tablespoon sugar, 1 teaspoon vanilla and almond flavoring.
9. Whip until thick and shiny.
10. Spoon into cold pie shell.
11. Sprinkle remaining pecans around edge of cream.
12. Using a sharp knife, cut like a pie.
13. Makes 6 to 8 servings.

egg whites, sugar, vanilla, cracker crumbs, pecans, heavy cream, almond flavoring

Taken from www.cookbooks.com/Recipe-Details.aspx?id=827430 (may not work)