Raspberry soda-cracker pie

8 servings

Ingredients

Quantity Ingredient
4 Egg whites
¼ teaspoon Cream of tartar
1 teaspoon Vanilla
1 cup Sugar
16 Saltine crackers, crushed
½ cup Chopped pecans
8 ounces Carton whipping cream
⅓ cup Sugar
1 teaspoon Vanilla
2 To 3 cups fresh or frozen raspberries, blueberries, sliced

Directions

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, ⅓ cup sugar and 1 teaspoon vanilla till soft peaks form. Fold in berries. Spoon into crust. Store in the refrigerator. Source: MIDWEST LIVING AUGUST 1994 p.102 From: Sallie Krebs

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