Recipe for cooking Raspberry-Saltine Pie

Desserts to Go with Coffee and Tea :: Fruit Pies and Cobblers

Raspberry-Saltine Pie

Serves 8.

4 egg whites
1/4 tsp. cream of tartar
2 tsp. vanilla extract or flavoring, divided
1 1/3 c. sugar, divided
16 saltine crackers, crushed
1/2 c. pecans, chopped
1 (8 ounce) carton whipping cream
3 c. fresh raspberries

Preheat oven to 325 degrees F. Lightly coat a 9-in. pie tin with cooking spray and a light dusting of flour.

In a lrg. mixing bowl, beat the egg whites and cream of tartar together until foamy. Beat in 1 tsp. of vanilla extract or flavoring and gradually add 1 c. of sugar until stiff peaks form.

Gently fold the crushed saltines and chopped pecans into the egg whites. Transfer the egg mixture to the prepared pie tin and spread the mixture evenly over the bottom and sides. Bake for 35 to 40 mins., until golden. Let cool and reserve.

Meanwhile, beat together the whipping cream and 1/3 c. of sugar with 1 tsp. of vanilla in a separate mixing bowl. Continue to blend at a high-speed setting, until soft peaks begin to form.

Gently fold the raspberries into the cream and spoon the mixture into the cooled saltine pie crust. Refrigerate to store. Slice to serve.