Friday, November 12, 2010

Angel Pecan Pie

Okay, I know I've done lots of pie posts, but really, I just want you to be ready for Thanksgiving! ;) This recipe is an old family favorite. It's different than most pecan pies though; this one is very light--hence the "angel" in the title.What you need:

3 egg whites, beaten stiff
1 c. sugar
1/4 t. baking powder
1 t. vanilla
6 graham crackers, crushed into crumbs
1 c. chopped pecans

Preheat your oven to 350*, separate egg yolks from whites, and begin beating them!
***If you're making pies for Thanksgiving, SAVE THOSE YOLKS FOR NEXT WEEK'S RECIPE!***
When your egg whites look like the picture above (^), go ahead and fold in the rest of the ingredients with a rubber spatula or wooden spoon. Incidentally, if you have kiddos who love to help cook, let them smash the graham crackers in a Zip-lock bag while the egg whites stiffen. They can use their fingers or even roll a rolling pin/soup can over the bag a few times. When adding in the ingredients, the fluffy egg whites will "fall," but don't worry! They're supposed to.
Pour contents into a pie tin (an 8-9 inch works best) and bake for 25 minutes.
Allow pie to cool completely (I usually make this pie the night before I need it just because I can!). Just before serving, top with whipping cream (the real stuff works best).


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