6 Egg whites
2 ts Cream of tartar
2 c Sugar
2 ts Vanilla
1 Stack saltine crackers
2 c Pecans; chopped
1 pt Heavy cream; whipped
6 tb Pineapple preserves
Beat egg whites and cream of tartar until stiff. Gradually add sugar while
beating egg whites. Add vanilla. Crush crackers and fold into the egg
mixture. Fold in the chopped pecans. Bake in an ungreased 8×11 inch pan at
325 degrees for 20 minutes or until brown. Cool.
Whip cream and fold in preserves. Spread on top of cooled pie. Sprinkle
with coconut to taste. A favorite recipe of the men.
From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive,