4 Egg whites
1/4 ts Cream of tartar
1 ts Vanilla
1 c Sugar
16 Saltine crackers, crushed
1/2 c Chopped pecans
8 oz Carton whipping cream
1/3 c Sugar
1 ts Vanilla
2 To 3 cups fresh or frozen
-raspberries, blueberries,
-sliced
Reba DeBlieck of Chaska, Minnesota, proved her raspberry dessert
prowess with this meringue-crust pie that won first place in the
pie/cake category. It’s based on a strawberry pie from Reba’s late
mother-in-law, Grace DeBlieck.
strawberries or blackberries
1. In a large mixing bowl, beat egg whites and cream of tartar till
foamy. Beat in 1 teaspoon vanilla. Gradually beat in 1 cup sugar till
stiff peaks form. Fold in crackers and pecans.
2. Grease and flour a 9-inch pie plate. Transfer egg mixture to plate,
spreading over bottom and sides. Bake in a 325-F oven 35 to 40
minutes till golden. Cool.
3. For filling, in a mixing bowl, beat cream, 1/3 cup sugar and 1
teaspoon vanilla till soft peaks form. Fold in berries. Spoon into
crust. Store in the refrigerator.
Yields
8 servings