Thursday, December 3, 2015

Almond Crunch Pie

3 egg whites
1 c. superfine sugar *
1 tsp. vanilla
pinch of salt
20 Ritz crackers, crushed
1 c. pecans, chopped
Beat egg whites until stiff. Add sugar, vanilla and salt, then beat for 30 more seconds. Fold in crumbs and nuts. Spread into a 9” pie plate which has been misted with cooking spray. Bake at 350° for 25-30 minutes until golden brown. Cool.
2 c. heavy cream
1 ½ tsp. almond extract
1 tsp. vanilla
2 tsp. sugar
Whip cream to soft peaks. Add all other ingredients and whip to stiff peaks. Spoon onto completely cooled pie shell using circular strokes. Serve immediately.

*(or just pulse regular sugar in blender or food processor for 30 seconds or so)

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