Raspberry Soda-cracker Pie Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
4: Egg whites,
1/4 tsp: Cream of tartar,
1 tsp: Vanilla,
1 cup: Sugar,
16: Saltine crackers, crushed
1/2 cup: Chopped pecans,
8 ounce: Carton whipping cream,
1/3 cup: Sugar,
1 tsp: 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. Its based on a strawberry pie from Rebas 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, 1/3 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
Source from luhu.jp
prowess with this meringue-crust pie that won first place in the
pie/cake category. Its based on a strawberry pie from Rebas 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, 1/3 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
Source from luhu.jp