Angel Pecan Pie

• 3 each egg whites
• 1 cup sugar
• 2 tablespoons sugar
• 2 teaspoons vanilla extract
• 1 cup crisp round cracker crumbs
• 1 1/2 cups pecans (chopped)
• 1 cup heavy whipping cream
• 1/4 teaspoon almond extract

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.
4. Continue beating until mixture holds soft peaks.
5. Mix cracker cumbs and 1 cup pecans.
6. Fold into meringue mixture a little at a time.
7. Spoon mixture into an 8" pie plate to form a shell.
8. Pull up mixture into peaks around edge of plate with mack of spoon.
9. Spread evenly.
10. Bake in a moderate oven, 350F (180C), for 30 minutes.
11. Cool thoroughly on a wire cake rack.
12. Mix cream, 2 tablespoons sugar, 1 teaspoon vanilla and almond flavoring.
13. Whip until thick and shiny.
14. Spoon into cold pie shell.
15. Sprinkle remaining 1/2 cup chopped pecans round edge of cream.
16. Using a sharp knife, cut like a pie.
17. Makes 6 to 8 servings

egg whites, sugar, sugar, vanilla, crisp round cracker crumbs, pecans, heavy whipping cream, almond extract

Taken from recipeland.com/recipe/v/angel-pecan-pie-3082 (may not work)