Cream Cheese Cherry Meringue Pie

• 3 large egg whites
• 1 teaspoon white vinegar
• 1 cup sugar
• 1/2 cup crushed saltines (about 12 crackers)
• 1/2 cup finely chopped pecans
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 3 ounces cream cheese, softened
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 cup heavy whipping cream, whipped
• 1 can (21 ounces) cherry pie filling

1. In a large bowl, beat egg whites and vinegar on medium speed until soft peaks form, Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in the cracker crumbs, pecans, baking powder and vanilla.
2. Spread onto the bottom and up the sides of a greased deep dish 9-in. pie plate. Bake at 350u0b0 for 14-18 minutes or until meringue is lightly browned. Cool on wire rack (meringue shell will fall in center).
3. In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped cream. Spoon into meringue shell. Top with pie filling. Chill for at least 2 hours before serving.

egg whites, white vinegar, sugar, saltines, pecans, baking powder, vanilla, cream cheese, sugar, vanilla, heavy whipping cream, cherry pie filling

Taken from www.tasteofhome.com/recipes/cream-cheese-cherry-meringue-pie/ (may not work)