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.

topping:

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)