This is an old family recipe. It really is a pie—as it bakes, it makes its own crust.
Recipe information
Yield
serves 6-8
Ingredients
3 egg whites
1 teaspoon baking powder
1 1/2 cups sugar
20 Ritz Crackers, crumbled
1 1/2 cups chopped pecans
1 teaspoon vanilla extract
2 cups heavy cream
Preparation
Preheat the oven to 325 degrees. Grease a 9-inch pie pan. Beat the egg whites with the baking powder until stiff. Blend in 1 cup of the sugar, then add the cracker crumbs, pecans, and vanilla. Pour into the prepared pie pan and bake for 30 minutes. Meanwhile, whip the cream with the remaining 1/2 cup sugar until thick and spreadable. When the pie is done, place it on a rack to cool completely. Spread the whipped cream over the cooled pie.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
